CN103932147A - Soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production - Google Patents

Soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production Download PDF

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CN103932147A
CN103932147A CN201310021579.5A CN201310021579A CN103932147A CN 103932147 A CN103932147 A CN 103932147A CN 201310021579 A CN201310021579 A CN 201310021579A CN 103932147 A CN103932147 A CN 103932147A
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soy
sauce
soy sauce
fermentation
soybean
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姚东阳
陈涛
高静
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SHAANXI DERONG NEW ENERGY CO Ltd
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SHAANXI DERONG NEW ENERGY CO Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
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  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Fodder In General (AREA)

Abstract

The invention discloses a soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production. The soy brewage technology is as follows: 1, mixing soybean and pistacia chinensis bunge cake in a mass ratio of 1:9-2:1 to prepare a main material A; 2, using hot water for infiltration of the main material A, and then steaming and cooking; 3, adding fried wheat flour fried for mixing to prepare a mixed cooked material; 4, cooling the mixed cooked material, inoculating a seed koji, mixing evenly; 5, adding saline water, which is prepared before koji formation, into finished koji to prepare mash for fermentation; 6, squeezing mature sauce mash to obtain raw soy; and 7, mixing the soy in batches, sterilizing, filtering, inspecting and packaging to obtain the finished soy. According to the soy brewage technology, the pistacia chinensis bunge seed is fully, rationally, comprehensively and optimally used, the pistacia chinensis bunge cake economic value is improved, and a new pollution-free forest oil-bearing crop product is developed. The pistacia chinensis bunge seed soy is brewed in strict accordance with a traditional process, is comparable with pure soybean soy, and is excellent in quality, healthy and nutritious.

Description

One is utilized remaining grouts fermentation sauce after Chinese pistache seed liquefaction
Technical field
The present invention relates to one and utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction.
Background technology
Chinese pistache (Pistacia chinensis Bunge), another name medicine wood, loblolly tree, pattern tree, medicine knurl wood etc., belong to Anacardiaceae pistache deciduous tree, natural distributed in 18 ° 09 '～40 ° 09 of north latitude ', 96 ° 52 '～123 ° 14 of east longitude ' between temperate zone, subtropical zone, torrid areas, generally be grown in the following location of height above sea level 2000m, height above sea level 400～800m is comparatively concentrated.In China North China, all there is distribution in south China, southwest, Central China, East China, northwest 20Duo Ge province, city and region.
Chinese pistache has deep-rootedness, drought-resistant barren, main root prosperity, and wind loading rating is strong, all can grow at subacidity, neutrality, alkalescence soil, is conducive to extensive cultivation, performance water source self-restraint, the ecological functions such as water and soil conservation.Resistance to the moon when children, is conducive to Mixed Forests and transformation low yield standing forest; Grow up and like light, can build group seeds and cultivate high yield pure forest.To the better resistance of sulfur dioxide and flue dust, be conducive to purify mining area, town and country air.Chinese pistache forest form changes abundant graceful, also can plant as landscape tree.Chinese pistache disease and pest is few.Affecting the main diseases insect pest that Chinese pistache grows solid has Chinese pistache looper, sews leaf snout moth's larva and seed small peak, can adopt artificial, physics or biochemical method control.Especially seed small peak, can wipe out and treat insect pests and plant diseases naturally by collecting fruit year after year.
Chinese pistache dioecism, the staminiferous plant quantity of pollinating under nature abundance, the dominant population group that not only formation can be solid in a large number, the scattered individual plant yield of kernels is also higher.The Chinese pistache of diameter of a cross-section of a tree trunk 1.3 meters above the ground 15cm under nature, individual plant fruit yield is generally 50～75kg.By averag density 600～825 strain hm -2conversion, unit are fruit yield is 41.25～45.00thm -2; Large tree more than diameter of a cross-section of a tree trunk 1.3 meters above the ground 30cm, individual plant is produced per year can reach 250kg.Meanwhile, under natural conditions, not only the yield of kernels is high for Chinese pistache, and life cycle and fruiting period long, can reach a century, be conducive to long-term operation.
The about 6mm of the single fruit diameter of Chinese pistache, every fruit branch sets seeds tens to hundreds of grain, can carry out fruit picking by gathering fruit branch.The fresh ripening fruits Contents of Main Components of Chinese pistache is: water 31.68%, and soluble sugar 1.98%, starch 3.27%, grease 41.96%, soluble protein 0.9%, total protein 8.58%, all the other are crude fibre etc.
Chinese pistache seed, containing biotic resistance component, is not got the cake protein matter rich content after oil, can do animal feed and use, also can be in other applications, and partly or entirely replace soybean cake dregs to use.For example make soy sauce.
Soy sauce is a kind of being rich in nutrition value, taking grain and oil and its byproduct as raw material, and the product with special color, smell and taste of making through brewage process.In every 100mL soy sauce, contain approximately 7～10g of soluble protein, wherein amino acid accounts for 60%, and amino acid great variety of goods, and ratio is suitable.In every 100mL soy sauce, also contain 3～4g sugar and more B family vitamin, abundant phosphatide, multiple organic acid, it is salty, sweet, fresh, sour, bitter five flavor harmony, all good flavouring of color, smell and taste.
The production method of soy sauce is mainly distinguished with the type of zymotechnique.The kind of sauce fermentation technique is more, and one-tenth song is added to volume salt solution, and the mixture that is dense half thick flow regime is called sauce wine with dregs; One-tenth song is mixed and added a small amount of salt solution, make to be the not mixture of flow regime, be called sauce unstrained spirits.According to different thin mash fermented, solid and liquid state fermentation, the solid state fermentations of being divided into of the state of wine with dregs and unstrained spirits, can be divided into again and have salt fermentation, salt-free fermentation according to the how many difference of salt adding, according to fermentation temperature situation have again normal temperature fermentation and heat-preservation fermentation point.Various fermentation modes respectively have advantage, also different on finished product flavor of soy sauce.
According to the standard GB/T 18186-2000 that makes soy sauce, China makes soy sauce product by the difference of its production technology, is divided into two large classes: a class is high-salt dilute zymotechnique soy sauce (containing solid and liquid state fermentation technique soy sauce); Another kind of is low salt solid state fermentation soy sauce.First kind soy sauce adopts China's traditional zymotic explained hereafter substantially, and Equations of The Second Kind soy sauce adopts speed to make explained hereafter substantially.
Soy sauce is the traditional flavouring of China, and it develops and develop from beans sauce and forms.Soy sauce and sauce class brewing seasonings are produced and are invented the earliest in China, start from B.C. century left and right, the history of existing more than 2,000 year so far.Soy sauce in history title is a lot, has sauce, beans sauce, dip, soy sauce, pouring oil, solarization wet goods clearly.Using " soy sauce " this title is the earliest between the Song dynasty to Ming Dynasty's year in Wanli year, and eightth century of Christian era, famous Jianzhen Buddhist monk was imported into Japan, after expand gradually Southeast Asia and all over the world to.
China is the current maximum country of soy sauce volume of production and marketing in the world.China produces soy sauce total amount per year up to more than 500 ten thousand tons, but the soy sauce that accounts for total amount 90% is to make technique (low salt solid process) by the yeast phase less than speed of one month to produce, and to account for 70%～80% in soy sauce total amount be three grades of soy sauce, i.e. the soy sauce of minimum primary standard in standard GB/T 18186-2000.The high-quality soy sauce (general yeast phase was at 4～6 months) of being produced by high-salt dilute zymotechnique only accounts for soy sauce total output approximately 10%.Although current output is few, growth momentum is fine, and domestic many well-known soy sauce brewing manufactures, all drop into substantial contribution in succession, expand the soy sauce output that adopts traditional zymotic technique.Along with improving constantly of living standards of the people, the product quality making soy sauce is also had higher requirement, vast consumer payes attention to local flavor, the quality safety of soy sauce more.
Method is revealed in natural solarization, is commonly called as old method soy sauce, is the production method of traditional old method soy sauce.Starter-making materials adopts soybean and flour.Method koji is revealed in natural solarization need not plant song, mainly relies in air naturally the moulds such as the aspergillus oryzae of existence, makes Huang Zi and needs the above time of 7d, is subject to the restriction in season in addition, therefore can not whole year production.The equipment that koji is used, the past is deep closet and bamboo plaque (or koji tray), kind of a song is added in slight change while production now when koji, and adopts the method for koji-making through heavy layer ventilation.Later stage fermentation is that sauce unstrained spirits is placed in outdoor cylinder or in pond, through the spontaneous fermentation soy sauce brewing of weather exposure.Natural solarization dew method is the most traditional production method, particularly in the time need to having the soy sauce kind of flavour, is still difficult to substitute.
In the sweat of raw materials of soy sauce, in raw material, protein, the utilization of starch part, other nutritional labelings, as grease, fiber, phosphatide etc. are stayed in soy sauce residues mostly.The single cell protein of remnants and the taste compound of generation in fermentation, little molecular nutrition material etc. is also deposited in soy sauce residues.The for example soy sauce residues crude fat content 7.4%～8.6% taking dregs of beans as raw material, crude protein content 19.5%～25.8, content of reducing sugar 10.7%～12.3%.
Soy sauce residues salt content approximately 10%, some is even up to 25%.There is no the soy sauce residues of processing directly as feed, very easily cause animal salt poisoning at the excessive or Long-term Feeding of once feeding, palatability is poor, and animal feed falls sharply, loses weight, even dead.Soy sauce residues water content high (40%～82%) also easily produces putrid and deteriorated, loses feed use value.Additional proportion after desalting and dewatering is processed and in strict control feed formula, can give full play to it and be worth, and reduces the wasting of resources.
After desalting and dewatering, soy sauce residues can be used as a kind of important nutrition and the component use that improves palatability in animal feed.
So far, soy sauce technology and production are very ripe, and soy sauce residues desalting and dewatering technique also has certain basis.Utilize after Chinese pistache seed liquefaction remaining grouts to make soy sauce and still belong to blank.
Summary of the invention
For filling up the blank in prior art, the object of the invention is to provide one and utilizes remaining grouts fermentation sauce after Chinese pistache seed liquefaction, and produce the grouts of by-product after grease for Chinese pistache seed and make soy sauce, and soy sauce residues desalination is dry, as animal feed.
For realizing above-mentioned technical goal, the technical solution used in the present invention is as follows:
Processing step of the present invention is as follows:
The first step, selects soybean and pistacia chinensis cake to be hybridly prepared into main material A; Soybean and pistacia chinensis cake mass ratio are between 1: 9～2: 1;
Second step, carries out hot water infiltration, then boiling by main material A;
The 3rd step, adds the wheat flour of frying, and is mixed and made into mixing grog;
The 4th step, mixes after clinker cooling, and access kind of song, mixes; Cheng Quqian pickle making;
The 5th step, adds salt solution wine with dregs fermentation processed by one-tenth song;
The 6th step, squeezes raw sauce by ripe sauce wine with dregs;
The 7th step, carry out soy sauce criticize convert, sterilizing, filtration, inspection, packaging, obtain finished product soy sauce.
In the above-mentioned first step, described soybean is high-quality non-transgenic soybean, and described high-quality non-transgenic soybean, before being hybridly prepared into main material A with pistacia chinensis cake, first will carry out removal of impurities, dipping to this high-quality non-transgenic soybean;
In above-mentioned the 3rd step, cooking pressure is 0.15MPa～0.20MPa, and the dwell time is 5～10min.
In above-mentioned the 4th step, mix below clinker cooling to 45 DEG C, cut-in quality is the kind song that mixes grog gross mass 1 ‰～3 ‰, mixes.
In above-mentioned the 4th step, select normal temperature wine with dregs processed, shine and reveal fermentation.
In above-mentioned the 5th step, brine strength is 18 ° of B é/20 DEG C, 20～30 DEG C of brine temps, and salt solution is 2～2.5 with the mass ratio that mixes grog.
In above-mentioned the 7th step, to filtering the soy sauce residues desalination that obtains, dry, saliferous filtrate recycle.Further, desalination soy sauce residues selects vacuum rake style drier dry, and by waste gas after flue gas oxidation deodorizing through boiler chimney high altitude discharge.
Patent " a kind of Chinese pistache seed comprehensive processing and preparing is got the technique of edible oil and fat, biodiesel and the feed dregs of rice " application number that pistacia chinensis cake production technology adopts the applicant to declare: 201210487151.5.
The refuse that Chinese pistache seed soy sauce brewing process produces is mainly the band smell gas that desalination soy sauce residues dry run produces, but process and boiler high temperature flue gas catalytic oxidation, all become carbon dioxide and steam, from chimney high altitude discharge, environment has been had no adverse effect.
The effect that the present invention is useful is:
1, fully reasonable, complex optimum processing and utilization Chinese pistache seed, improves its grouts economic worth, develops non-harmful forest oil crops new product.
2, Chinese pistache seed soy sauce, in strict accordance with traditional handicraft brew, compares favourably with true yellow bean soy sauce, best in quality, health-nutrition.
3, in soy sauce residues, salinity and water are fully recycled, and dry soy sauce residues is for preparing animal fodder, and No Assets is wasted.
4, desalination soy sauce residues adopts vacuum drying process, and waste gas is high altitude discharge after high-temperature flue gas oxidation, non-environmental-pollution.
Brief description of the drawings
Fig. 1 is the process flow diagram of the present embodiment.
Detailed description of the invention
The present invention will be further described in conjunction with the embodiments.
Referring to Fig. 1, processing step of the present invention is as follows:
Soybean, defatted soybean, wheat meet GB2715 standard, and brewing water meets GB5749 standard, and edible salt meets GB5461 standard, and food additives meet GB2760 standard and meet corresponding food additives product standard.
First raw material is processed
1, soybean removal of impurities
Use common soybeans raw material, carry out mechanical grading and remove the impurity such as sandstone, residual grain, pod shell, straw stalk.Use directly rinsing dipping of selected soybean.
2, dipping
First, with clear water rinsing soybean, from tank rising pouring water, dirt is overflowed with water by overfall, until spilling water is limpid.During dipping, change water 1～2 time, avoid soybean rotten.Soaking beans must fully absorb water, and is dipped into beans and expands, and flexible, skin is without wrinkle, and skin and flesh easily separates, and it is appropriateness that beans cuts without the dry heart.Flood sufficient soybean, drain and swim.
Soybean and pistacia chinensis cake infiltrate 6～8 hours with 70～80 DEG C of hot water.Soybean and pistacia chinensis cake mass ratio are between 1: 9～2: 1.For cost-saving, also can add partially skimmed soybean, the mass percent of the defatted soybean adding is no more than 5% of main material quality.The raw material of mixed preparing is main material A.
Rotation steaming pot steaming: cooking pressure: 0.15～0.20MPa (vapour pressure), dwell time: 5～10min.Clinker quality: organoleptic indicator: ripe beans are khaki, has ripe beans fragrance, and tissue is soft, flexible, without hard-core, and free from extraneous odour.Physical and chemical index: moisture 52～56%.
By wheat impurity elimination, roast, wheat roasts quality: outward appearance Sandy, has unique stir-fry wheat fragrance, moisture≤10%, sedimentation degree≤18%; Then to wheat fragmentation: wheat or roast wheat and use twin rollers fragmentation, granularity is 2～4 lobes.Also can directly select wheat flour.Wheat flour accounts for and mixes 30%～40% of grog gross mass.Add main material A to be mixed and made into mixing grog wheat flour; The organoleptic indicator of this mixing grog: be khaki, have ripe beans, grouts fragrance and wheat perfume (or spice), loose soft, flexible, not sticky, free from extraneous odour.Physical and chemical index: moisture 44～46%.
Mix below clinker cooling to 45 DEG C, cut-in quality is the kind song that mixes grog gross mass 1 ‰～3 ‰, mixes.Mix after grog inoculation, move into bent case, 30～32 DEG C of cartonning product temperature, moisture 44～46%, thickness of feed layer 25～30cm.Should keep bent material loose evenly, consistency of thickness.
25 DEG C～30 DEG C of deep closet temperature, relative humidity is >=90%; 28 DEG C～32 DEG C of bent item temperature, are no more than 35 DEG C while turning over song; In yeast making process, should carry out turning over song 1 time, and No. 1～2 shovel bent (or tooled joint); Koji time 40～68h (bent or song on the 3rd on the 2nd).Become the organoleptic indicator of Qu Zhiliang: bent material is loose soft, flexible, and mycelia is abundant, and spore is full, and bright yellow has into Qu Teyou fragrance, free from extraneous odour; Physical and chemical index: moisture 22～28% (song on the 2nd), or moisture 18～24% (song on the 3rd), become bent prolease activity >=1000u/g (in butt, folin's methods).
Fermentation
Salt solution preparation
The saliferous filtrate that soy sauce residues desalination is produced is main, adds salt and water, fully dissolves, and uses 18 ° of B é/20 DEG C of brine strength after clarification.20～30 DEG C of brine temps.The preferential salt solution that uses soy sauce residues desalination to obtain, insufficient section supplements fresh water and salt.
Wine with dregs processed
Salt water consumption: be 2～2.5 times of material quantity.
Wine with dregs operation processed: Cheng Quying is suitably broken, in order to absorbing rapidly and evenly salt solution.Cheng Qu enters pond (tank) fermentation after mixing water wine with dregs processed.Fermentation management: normal temperature wine with dregs processed, shines and reveals fermentation: normal temperature wine with dregs processed, normal temperature fermentation, fermentation time 180～240 days.
Use compressed air to stir.Start to stir once every day each 3～4min.After fermentation a couple of days, sauce wine with dregs surface has wine with dregs lid to form, and changes 3～5 days into and stirs once, is stirred to wine with dregs lid and disappears.Ferment when vigorous, increase and stir number of times.The normal temperature fermentation stage stirs weekly 1 time.The examination by sensory organs of ripe sauce wine with dregs: sauce wine with dregs filtrate is bronzing, clear, sauce perfume (or spice), ester perfume (or spice) that tool is peculiar, flavour deliciousness, dense, pleasant impression is long, free from extraneous odour.Physical and chemical inspection: sauce wine with dregs filtrate salinity 16～18g/100mL, salt-less solid >=18g/100mL, amino-acid nitrogen >=0.8g/100mL, pH >=4.8.
Squeezing
Ripe sauce wine with dregs is delivered to squeezer with pump and squeezes, or is transported to flame filter press and carries out press filtration.Raw sauce is isolated in squeezing or press filtration.Soy sauce residues is sent into desalination workshop section.
Soy sauce is criticized and is converted
The raw sauce that squeezes of different batches reaches standard class by criticizing to convert, and keeps specification consistency.
As required, accurate-metering uses necessary food additives, and ensures to mix.
Soy sauce sterilizing
Determine sterilising temp and time according to appointed condition.Can select ultra high temperature short time sterilization machine, 121 DEG C, 10s processes.
Clarification
After soy sauce heat sterilization, leave standstill clarification 5～7 days, plate and frame filter press filters.
Inspection
Through the soy sauce of heat sterilization, by product standard inspection, and make qualification determination.
Packaging
After the soy sauce packaging being up to the standards, sampling inspection again, lets pass with inspection certificate.Sanitary standard meets GB2717 requirement.
Residue of soya desalination
By the residue of soya of squeezing soy sauce and the generation of clarification workshop section, with being uniformly mixed and soaking 1～2 hour with 90 DEG C of hot water that become bent material quality to equate, pass into afterwards live (open) steam, 0.15MPa～0.2MPa pressure cooking 15min, makes tissue crisp rotten, and thorough sterilizing.Residue of soya after boiling is cooled to 90 DEG C naturally, pumps into plate and frame filter press press filtration after removing pressure.Filter residue is desalination soy sauce residues, can reach salt content≤0.5g/100g, amino-acid nitrogen≤0.05g/100g.The reuse of saliferous filtrate, pickle making is used for wine with dregs processed.
Desalination residue of soya is dry
Select vacuum rake style drier dry, middle pressure steam does thermal source, auger and star-shaped feeder input and output material.Dry run waste gas enters before boiler induced-draft fan after water ring vacuum pump, utilizes flue gas waste heat and residue oxygen environment by complete the Organic oxidation of performance smell, becomes carbon dioxide and steam, through chimney high-level discharging.Vacuum drying can be avoided exhaust emission environment, avoids that material is overheated to be charred, and affects feed use value.After vacuum drying, dry soy sauce residues is moisture lower than 10%, and with obvious fragrance, salinity, lower than 2%, can be used as the composite corresponding product of feed ingredient.
The soy sauce of brew is bronzing strong sauce perfume (or spice), delicious, and salty comfortable mouthful, its laboratory indexes has also reached high-salt diluted state fermentation soy secondary standard in the standard GB/T 18186-2000 that makes soy sauce.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention and accompanying drawing content to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.

Claims (8)

1. utilize a remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that:
The first step, selects soybean and pistacia chinensis cake to be hybridly prepared into main material A; Soybean and pistacia chinensis cake mass ratio are between 1: 9～2: 1;
Second step, carries out hot water infiltration, then boiling by main material A;
The 3rd step, adds the wheat flour of frying, and is mixed and made into mixing grog;
The 4th step, mixes after clinker cooling, and access kind of song, mixes; Cheng Quqian pickle making;
The 5th step, adds salt solution wine with dregs fermentation processed by one-tenth song;
The 6th step, squeezes raw sauce by ripe sauce wine with dregs;
The 7th step, carry out soy sauce criticize convert, sterilizing, filtration, inspection, packaging, obtain finished product soy sauce.
2. according to claim 1ly utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that: in the above-mentioned first step, described soybean is high-quality non-transgenic soybean, described high-quality non-transgenic soybean, before being hybridly prepared into main material A with pistacia chinensis cake, first will carry out removal of impurities, dipping to this high-quality non-transgenic soybean.
3. according to claim 1ly utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that: in above-mentioned the 3rd step, cooking pressure is 0.15MPa～0.20MPa, and the dwell time is 5～10min.
4. according to claim 1ly utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that: in above-mentioned the 4th step, mix below clinker cooling to 45 DEG C, cut-in quality is the kind song that mixes grog gross mass 1 ‰～3 ‰, mixes.
5. according to claim 1ly utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that: in above-mentioned the 4th step, select normal temperature wine with dregs processed, shine and reveal fermentation.
6. according to claim 1ly utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that: in above-mentioned the 5th step, brine strength is 18 ° of B é/20 DEG C, 20～30 DEG C of brine temps, and salt solution is 2～2.5 with the mass ratio that mixes grog.
7. according to claim 1ly utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that: in above-mentioned the 7th step, to filtering the soy sauce residues desalination that obtains, dry, saliferous filtrate recycle.
8. according to claim 7ly utilize remaining grouts fermentation sauce after Chinese pistache seed liquefaction, it is characterized in that: desalination soy sauce residues selects vacuum rake style drier dry, and by waste gas after flue gas oxidation deodorizing through boiler chimney high altitude discharge.
CN201310021579.5A 2013-01-22 2013-01-22 Soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production Pending CN103932147A (en)

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CN105077168A (en) * 2015-07-17 2015-11-25 李�杰 Peony and moringa soybean sauce and preparation method thereof
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

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