CN104686989A - Soy sauce brewed from soybean tablets and preparation method thereof - Google Patents
Soy sauce brewed from soybean tablets and preparation method thereof Download PDFInfo
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- CN104686989A CN104686989A CN201510096858.7A CN201510096858A CN104686989A CN 104686989 A CN104686989 A CN 104686989A CN 201510096858 A CN201510096858 A CN 201510096858A CN 104686989 A CN104686989 A CN 104686989A
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- soya bean
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Abstract
The invention discloses a preparation method of soy sauce brewed from soybean tablets. The preparation method comprises the following steps: 1) extruding soybeans into tablets; 2) soaking the soybean tablets in water, cooking and cooling the soybean tablets; 3) according to a conventional soy sauce preparation method, mixing flour into the soybeans tablets, and carrying out inoculation, starter propagation and fermentation to obtain the soy sauce. According to the preparation method of soy sauce brewed from soybean tablets, the soybeans are extruded into tablets to improve the raw material utilization rate and the water absorption rate, so as to adapt to continuous cooking equipment and improve the production efficiency.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of soya bean sheet particularly and make soy sauce and brewing method.
Background technology
Soya bean sheet refer to by soya bean directly or soak soft after, flattened by soya bean with instrument, people from northwest plays very lovely name--a soya bean money money to it.Because it is more easily well-done, be therefore usually used in directly cooking, can cooking time be reduced, save the energy.
At present, soy sauce brewing mainly contains two kinds of pulp furnish, and one is soya bean and flour, and two is defatted soybean meal and wheat, does not add or adds a small amount of wheat bran.Wherein, the first proportioning is applicable to high-salt fermentation, and its production procedure is by after soybean soaking, cooks, cooling inoculation, koji, fermentation, fuel-displaced.But have following shortcoming in traditional technique 1. in production process, soya bean is whole grain shape, and microorganism is difficult to be deep into soya bean organization internal, causes raw material availability not high; 2. need before soya bean boiling to soak 2-3hr, quite time-consuming; 3. because continuous digesting apparatus is for defatted soybean and the design of wheat yeast-making technology, pre-treatment does not soak operation, but direct steaming after profit water, the profit water time only has 15 to 20min, and soya bean cannot absorb moisture fast, therefore the boiling of soya bean is difficult to be applicable to continuous digesting apparatus, causes production efficiency relatively low.
In theory, after soya bean is flattened, interior tissue exposes, and specific area increases, microorganism mycelial growth preferably, and the enzyme activity of Cheng Qu rises, thus the utilization rate of raw material rises.And, soya bean squeeze flat after, easier slaking, produce on can save digestion time, economize energy.
Summary of the invention
The object of the invention is to solve the problems of the technologies described above, providing a kind of fermenting property better soy sauce brewing method, improve raw material availability and profit water speed, make its applicable continuous digesting apparatus.
For solving the problems of the technologies described above, technical scheme of the present invention is:
The preparation method that soya bean sheet makes soy sauce, comprises the following steps:
1) soya bean is squeezed into sheet;
2) by soya bean sheet profit water, cook and cool;
3) conveniently soy sauce preparation method, admixes flour inoculation, koji, fermentation to soya bean sheet, obtains soy sauce.
Further, described step 1) in the thickness of soya bean sheet be 0.1mm-6mm.
Further, described step 2) in, the profit water time is 20 minutes.
Further, the preparation method that described soya bean sheet makes soy sauce also comprises step 4): after the soy sauce sterilising filtration of acquisition, packaging obtains finished product.
Content of the present invention also comprises the soy sauce brewageed according to said method.
Compared with prior art, the present invention has the following advantages:
Be squeezed into sheet by soya bean, destroy soya bean kernel texture, seed coat breaks thereupon, makes soya bean can absorb moisture fast, eliminates the process of soybean soaking, original immersion 2-3 hour is shortened to profit water 20 minutes; Simultaneously, the seed crushed can also contribute to microorganism and fully infiltrate, make fermentation more complete, experimental result shows, the soy sauce that method of the present invention is brewageed, it becomes inulinase activity to improve 40%, and material protein utilization rate improves more than 3%, and amino-acid nitrogen is than traditional whole grain soya bean fermentation raising 10%; And continuous cooking machine can be used to produce, greatly enhance productivity.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
[embodiment 1]
The preparation method that soya bean sheet makes soy sauce, comprises the following steps:
1) select good quality soybeans, it is the sheet of 0.1mm-6mm that crowded flat machine squeezes flat one-tenth thickness;
2) soya bean sheet profit water was dropped into continuous cooking machine after 20 minutes, cook and cool;
3) conveniently soy sauce preparation method, admixes flour to soya bean sheet and plants bent inoculation, entering pond koji, go out koji fermentation, obtain soy sauce;
4) the soy sauce sterilising filtration will obtained, packaging gets product.
[embodiment 2]
The preparation method that soya bean sheet makes soy sauce, comprises the following steps:
1) select good quality soybeans, it is the sheet of 0.1mm-6mm that crowded flat machine squeezes flat one-tenth thickness;
2) soya bean sheet profit water was dropped into rotary spherical digester after 20 minutes, cook and cool;
3) conveniently soy sauce preparation method, admixes flour to soya bean sheet and plants bent inoculation, entering pond koji, go out koji fermentation, obtain soy sauce;
4) the soy sauce sterilising filtration will obtained, packaging gets product.
Soya bean sheet method for making soy sauce of the present invention, is squeezed into sheet by soya bean, is squeezed into sheet by soya bean, destroy soya bean kernel texture, seed coat breaks thereupon, is that soya bean can absorb moisture fast, eliminate the process of soybean soaking, original immersion 2-3 hour is shortened to profit water 20 minutes; Simultaneously, the seed crushed can also contribute to microorganism and fully infiltrate, make fermentation more complete, experimental result shows, the soy sauce that method of the present invention is brewageed, it becomes inulinase activity to improve 40%, and its material protein utilization rate improves more than 3%, and amino-acid nitrogen is than traditional whole grain soya bean fermentation raising 10%; And continuous cooking machine can be used to produce, greatly enhance productivity.
Finally it is noted that these are only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, within all any amendments done within the spirit and principles in the present invention, equivalent replacement, improvement threshold.
Claims (5)
1. the preparation method that makes soy sauce of soya bean sheet, is characterized in that: comprise the following steps:
1) soya bean is squeezed into soya bean sheet;
2) by soya bean sheet profit water, cook and cool;
3) conveniently soy sauce preparation method, admixes flour inoculation, koji, fermentation to soya bean sheet, obtains soy sauce.
2. the preparation method that makes soy sauce of soya bean sheet according to claim 1, is characterized in that: described step 1) in the thickness of soya bean sheet be 0.1mm-6mm.
3. the preparation method that makes soy sauce of soya bean sheet according to claim 1, is characterized in that: described step 2) in, the profit water time is 20 minutes.
4. the preparation method that makes soy sauce of soya bean sheet according to claim 1, is characterized in that: the preparation method that described soya bean sheet makes soy sauce also comprises step 4): by after the soy sauce sterilising filtration that obtains, packaging obtains finished product.
5. a soya bean sheet makes soy sauce, and it is characterized in that: described soy sauce is brewageed according to any described method of Claims 1 to 4 and formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510096858.7A CN104686989A (en) | 2015-03-04 | 2015-03-04 | Soy sauce brewed from soybean tablets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510096858.7A CN104686989A (en) | 2015-03-04 | 2015-03-04 | Soy sauce brewed from soybean tablets and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104686989A true CN104686989A (en) | 2015-06-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510096858.7A Pending CN104686989A (en) | 2015-03-04 | 2015-03-04 | Soy sauce brewed from soybean tablets and preparation method thereof |
Country Status (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394709A (en) * | 2015-12-04 | 2016-03-16 | 广东美味鲜调味食品有限公司 | Soybean pretreatment method and soy sauce brewing method capable of improving soy sauce amino acid yield |
| CN113367316A (en) * | 2021-06-08 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Preparation method of whole-bean soy sauce |
| CN114680286A (en) * | 2020-12-30 | 2022-07-01 | 烟台欣和企业食品有限公司 | Soybean processing method for soy sauce production |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5473197A (en) * | 1977-11-18 | 1979-06-12 | Nisshin Flour Milling Co Ltd | Raw material for malt preparation |
| CN1718098A (en) * | 2005-07-19 | 2006-01-11 | 王宝贵 | Production process of fresh soy sauce |
| CN1795757A (en) * | 2004-12-28 | 2006-07-05 | 王中新 | Method for brewing soybean sauce |
| CN101485434A (en) * | 2008-01-18 | 2009-07-22 | 罗圣辉 | Method and device for producing laminated type soy sauce |
| CN102612324A (en) * | 2009-11-13 | 2012-07-25 | Cj第一制糖株式会社 | Method for preparing soybean paste |
| CN102763835A (en) * | 2012-08-13 | 2012-11-07 | 安徽省冉邦生物科技实业有限公司 | Production process of soy sauce |
-
2015
- 2015-03-04 CN CN201510096858.7A patent/CN104686989A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5473197A (en) * | 1977-11-18 | 1979-06-12 | Nisshin Flour Milling Co Ltd | Raw material for malt preparation |
| CN1795757A (en) * | 2004-12-28 | 2006-07-05 | 王中新 | Method for brewing soybean sauce |
| CN1718098A (en) * | 2005-07-19 | 2006-01-11 | 王宝贵 | Production process of fresh soy sauce |
| CN101485434A (en) * | 2008-01-18 | 2009-07-22 | 罗圣辉 | Method and device for producing laminated type soy sauce |
| CN102612324A (en) * | 2009-11-13 | 2012-07-25 | Cj第一制糖株式会社 | Method for preparing soybean paste |
| CN102763835A (en) * | 2012-08-13 | 2012-11-07 | 安徽省冉邦生物科技实业有限公司 | Production process of soy sauce |
Non-Patent Citations (1)
| Title |
|---|
| 广州市二商局生产科技科: "以碎黄豆生产酱油的新工艺", 《商业现代化》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394709A (en) * | 2015-12-04 | 2016-03-16 | 广东美味鲜调味食品有限公司 | Soybean pretreatment method and soy sauce brewing method capable of improving soy sauce amino acid yield |
| CN114680286A (en) * | 2020-12-30 | 2022-07-01 | 烟台欣和企业食品有限公司 | Soybean processing method for soy sauce production |
| CN113367316A (en) * | 2021-06-08 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Preparation method of whole-bean soy sauce |
| CN113367316B (en) * | 2021-06-08 | 2022-08-30 | 佛山市海天(高明)调味食品有限公司 | Preparation method of whole-bean soy sauce |
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Application publication date: 20150610 |