CN104982894A - High-salinity liquid-state natural soy sun-curing method - Google Patents
High-salinity liquid-state natural soy sun-curing method Download PDFInfo
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- CN104982894A CN104982894A CN201510396007.4A CN201510396007A CN104982894A CN 104982894 A CN104982894 A CN 104982894A CN 201510396007 A CN201510396007 A CN 201510396007A CN 104982894 A CN104982894 A CN 104982894A
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Abstract
The invention discloses a high-salinity liquid-state natural soy sun-curing method. Flour serve as a main raw material, rice hulls are added and are mixed and stirred with water, after boiling, cooling, inoculating and koji making are carried out, pool entering is conducted, natural sun-curing fermenting is carried out for three months to four months, and after oil pouring, sterilizing, clarifying and mixing are carried out, finished soy is obtained. Due to the fact that a raw material formula is adjusted, based on the original basis, the rice hulls are added particularly, the aim that fermented sauce mash can be subjected to oil pouring in a natural mode is achieved, the labor intensity is lowered, the energy consumption is lowered, and the product quality is improved. Due to the adding of the rice hulls, the steamed raw materials are loosened and free of blocking, the permeability of fermented materials is also improved, a direct oil pouring mode is adopted by the fermented sauce mash, the soy and soy residues can be separated, squeezing does not need to be carried out again, and the clarity of poured crude oil is better than the clarity of squeezed oil. Due to the fact that the rice hulls are added, the koji preparing materials are loosened, a microorganism can grow from surface to inside, koji forming is good, the enzyme activity is high, resolving on the raw materials is more thorough, compared with the prior art, the yield is improved by 8%, and the crude oil can maintain the original flavor.
Description
Technical field
The present invention relates to flavouring manufacture technology field, be specifically related to the method for the natural solarization soy sauce of a kind of high-salt dilute.
Background technology
China is the big country of soy sauce production and consumption, and annual production more than about 5,000,000 tons, accounts for 62.5% of Gross World Product.Make soy sauce as one of flavouring important in daily life, its trophic component and organoleptic quality are more and more subject to people's attention.Prior art is generally adopt the pure flour face of brewageing to take out soy sauce, because flour is very thin very glutinous, the soy sauce fermented (face is taken out) could must be separated with soy sauce residues by the method for mechanical expression by the soy sauce fermented, and causes the oil that equipment investment is large, labour intensity is large, energy consumption is high, production cost is high, squeeze out muddy.
Summary of the invention
The object of the invention is to provide a kind of method that product quality is higher, make the natural solarization soy sauce of convenient high-salt dilute.
In order to realize object of the present invention, the technical scheme of employing is:
A method for the natural solarization soy sauce of high-salt dilute, is characterized in that, comprise into following steps:
(1) get the raw materials ready: wheat crushing is removed the peel dietary-grade flour is stand-by; Rice husk removal of impurities of sieving is stand-by; It is for subsequent use that compound bacterial classification presses flour total amount 3 ‰ ~ 5 ‰;
(2) steaming: flour is joined in machine for steaming, rice husk adds by flour total amount 5% ~ 10%, water adds by flour total amount 25% ~ 30%, stirs while adding, and enter after machine to carry out atmospheric cooking 2 ~ 3 minutes until raw material, grog takes the dish out of the pot;
(3) cool: the bulk differed in size after grog takes the dish out of the pot, be broken into fine granularity through auger, Material disintegrator and be delivered to Air cooler conveyer belt, conveying limit, limit is cooled to 37 ~ 40 DEG C;
(4) inoculate: cooled grog accesses the compound bacterial classification of flour total amount 3 ‰ ~ 5 ‰ uniformly through inoculation device, obtains bent material;
(5) koji: moved into by song material in the bent case of deep closet, pave by 26 ~ 28cm thickness and carry out koji-making through heavy layer ventilation, introversion room temperature was adjusted to 28 ~ 30 DEG C in 0 ~ 60 hour, and humidity keeps 80 ~ 90%; Keep material temperature 33 ~ 35 DEG C between 61 ~ 72 hours, humidity is progressively down to 70 ~ 50%, and starts to turn over head all over bent; Still maintain material temperature 33 ~ 35 DEG C, no longer humidification is cultured to 80 hours and turns over two times songs; Air-dry face is carried out bent between 80 ~ 84 hours;
(6) ferment: bittern clarification salt being melted into 17 ~ 18 ° of Be ' is for subsequent use; So that sunlight irradiates in the fermenting cellar that fermentation vat is located at glass roof, be provided with the false end bottom fermentation vat and valvular pipeline is installed, being convenient to soy sauce in fermentation vat and drenching oil storage pool into being located in the ground through the false end by pipeline;
Face song is moved into leveling in fermentation vat tread rear surface water above bent 200% 17 ~ 18 ° of Be ' clarify bittern and carry out solarizations system fermentation, return later every day and water once, the oil pump drenched in oil storage pool by the vacation end is gone out, water uniformly drench in sauce unstrained spirits surperficial; Through the fermentation of 3 ~ 4 months, sauce unstrained spirits juice content of reducing sugar >=25g/100ml, amino acid content >=0.5g/100ml, salt content 20g/100ml, aromatic strongly fragrant, the figure of golden yellow color, sauce is dense thickly, fresh and sweet is saltyly agreeable to the tastely maturation, drenches hair oil; Add in sauce unstrained spirits again with drench lift one's head oily equal number three oil, salt content 17 ~ 18 ° of Be ', still water pouring every day once, drenched through 15 days two oil; Add in sauce unstrained spirits again and the clarification bittern drenching two oily equal numbers, 17 ~ 18 ° of Be ', still water pouring every day once, then drenched three oil through 10 ~ 15 days;
(7) sterilizing clarification: be cooled to about 40 DEG C after carrying out 100 DEG C of sterilizings respectively by high-temperature short-time sterilization device again enter in crude oil storage tank that clarification is for subsequent use afterwards naturally by drenching the hair oil, two oil that;
(8) crude oil is after more than one week stores clarification, gets the tune that supernatant carries out different product kind according to GB/18186 standard and converts, enter finished pot, then the packaging of carrying out different size is finished product after 90 ~ 100 DEG C of sterilizings.
Further: compound bacterial classification is protease that vigor is higher, amylase, glutaminase, cellulase combine.
Further: described bent inspection: enzyme activity 0.7, moisture 25%, in yellow green, loose block, have bent fragrant free from extraneous odour.
The beneficial effect that the present invention has:
The present invention, by adjustment composition of raw materials, increases rice husk especially on the original basis, and the sauce unstrained spirits reaching fermenting-ripening can drench the object of oil naturally, to reduce work degree, reduce energy consumption, to improve product quality.
Because adding of rice husk makes that steamed raw material is loose not to lump, the bacterial classification accessed in yeast making process can in song material outgrowth, koji better effects if, produce enzyme more, protease, saccharifying enzymic activity are higher, the former technique enzyme work that lays the foundation for better fermenting is about 1.0, and the work of new technology enzyme is 1.3.
Rice husk add the permeability adding unstrained spirits material, the method sauce unstrained spirits fermented can being adopted directly drench oil is to separately soy sauce and residue of soya, and without the need to squeezing, it is better than what squeeze out to drench the crude oil clarity again.
Owing to becoming, song is good, enzyme is lived high, so more thorough to the decomposition of raw material, yield rate improves 8% than former technique, and crude oil still can keep original local flavor.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but protection scope of the present invention is not only confined to embodiment.
A method for the natural solarization soy sauce of high-salt dilute, is characterized in that, comprise into following steps:
(1) get the raw materials ready: wheat crushing is removed the peel dietary-grade flour is stand-by; Rice husk removal of impurities of sieving is stand-by; It is for subsequent use that compound bacterial classification presses flour total amount 3 ‰ ~ 5 ‰; Wherein compound bacterial classification is protease that vigor is higher, amylase, glutaminase, cellulase combine.
(2) steaming: flour is joined in machine for steaming, rice husk adds by flour total amount 5% ~ 10%, water adds by flour total amount 25% ~ 30%, stirs while adding, and enter after machine to carry out atmospheric cooking 2 ~ 3 minutes until raw material, grog takes the dish out of the pot;
(3) cool: the bulk differed in size after grog takes the dish out of the pot, be broken into fine granularity through auger, Material disintegrator and be delivered to Air cooler conveyer belt, conveying limit, limit is cooled to 37 ~ 40 DEG C;
(4) inoculate: cooled grog accesses the compound bacterial classification of flour total amount 3 ‰ ~ 5 ‰ uniformly through inoculation device, obtains bent material;
(5) koji: moved into by song material in the bent case of deep closet, pave by 26 ~ 28cm thickness and carry out koji-making through heavy layer ventilation, introversion room temperature was adjusted to 28 ~ 30 DEG C in 0 ~ 60 hour, and humidity keeps 80 ~ 90%; Keep material temperature 33 ~ 35 DEG C between 61 ~ 72 hours, humidity is progressively down to 70 ~ 50%, and starts to turn over head all over bent; Still maintain material temperature 33 ~ 35 DEG C, no longer humidification is cultured to 80 hours and turns over two times songs; Air-dry face is carried out bent between 80 ~ 84 hours;
Face song inspection: enzyme activity 0.7, moisture 25%, in yellow green, loose block, have bent fragrant free from extraneous odour
(6) ferment: bittern clarification salt being melted into 17 ~ 18 ° of Be ' is for subsequent use; So that sunlight irradiates in the fermenting cellar that fermentation vat is located at glass roof, be provided with the false end bottom fermentation vat and valvular pipeline is installed, being convenient to soy sauce in fermentation vat and drenching oil storage pool into being located in the ground through the false end by pipeline;
Face song is moved into leveling in fermentation vat tread rear surface water above bent 200% 17 ~ 18 ° of Be ' clarify bittern and carry out solarizations system fermentation, return later every day and water once, the oil pump drenched in oil storage pool by the vacation end is gone out, water uniformly drench in sauce unstrained spirits surperficial; Through the fermentation of 3 ~ 4 months, sauce unstrained spirits juice content of reducing sugar >=25g/100ml, amino acid content >=0.5g/100ml, salt content 20g/100ml, aromatic strongly fragrant, the figure of golden yellow color, sauce is dense thickly, fresh and sweet is saltyly agreeable to the tastely maturation, drenches hair oil; Add in sauce unstrained spirits again with drench lift one's head oily equal number three oil, salt content 17 ~ 18 ° of Be ', still water pouring every day once, drenched through 15 days two oil; Add in sauce unstrained spirits again and the clarification bittern drenching two oily equal numbers, 17 ~ 18 ° of Be ', still water pouring every day once, then drenched three oil through 10 ~ 15 days;
(7) sterilizing clarification: be cooled to about 40 DEG C after carrying out 100 DEG C of sterilizings respectively by high-temperature short-time sterilization device again enter in crude oil storage tank that clarification is for subsequent use afterwards naturally by drenching the hair oil, two oil that;
(8) crude oil is after more than one week stores clarification, gets the tune that supernatant carries out different product kind according to GB/18186 standard and converts, enter finished pot, then the packaging of carrying out different size is finished product after 90 ~ 100 DEG C of sterilizings.
Last it is noted that above embodiment only in order to illustrate the present invention and and unrestricted technical scheme described in the invention; Therefore, although this description with reference to each above-mentioned embodiment to present invention has been detailed description, those of ordinary skill in the art should be appreciated that and still can modify to the present invention or equivalent to replace; And all do not depart from technical scheme and the improvement thereof of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (3)
1. a method for the natural solarization soy sauce of high-salt dilute, is characterized in that, comprise into following steps:
(1) get the raw materials ready: wheat crushing is removed the peel dietary-grade flour is stand-by; Rice husk removal of impurities of sieving is stand-by; It is for subsequent use that compound bacterial classification presses flour total amount 3 ‰ ~ 5 ‰;
(2) steaming: flour is joined in machine for steaming, rice husk adds by flour total amount 5% ~ 10%, water adds by flour total amount 25% ~ 30%, stirs while adding, and enter after machine to carry out atmospheric cooking 2 ~ 3 minutes until raw material, grog takes the dish out of the pot;
(3) cool: the bulk differed in size after grog takes the dish out of the pot, be broken into fine granularity through auger, Material disintegrator and be delivered to Air cooler conveyer belt, conveying limit, limit is cooled to 37 ~ 40 DEG C;
(4) inoculate: cooled grog accesses the compound bacterial classification of flour total amount 3 ‰ ~ 5 ‰ uniformly through inoculation device, obtains bent material;
(5) koji: moved into by song material in the bent case of deep closet, pave by 26 ~ 28cm thickness and carry out koji-making through heavy layer ventilation, introversion room temperature was adjusted to 28 ~ 30 DEG C in 0 ~ 60 hour, and humidity keeps 80 ~ 90%; Keep material temperature 33 ~ 35 DEG C between 61 ~ 72 hours, humidity is progressively down to 70 ~ 50%, and starts to turn over head all over bent; Still maintain material temperature 33 ~ 35 DEG C, no longer humidification is cultured to 80 hours and turns over two times songs; Air-dry face is carried out bent between 80 ~ 84 hours;
(6) ferment: bittern clarification salt being melted into 17 ~ 18 ° of Be ' is for subsequent use; So that sunlight irradiates in the fermenting cellar that fermentation vat is located at glass roof, be provided with the false end bottom fermentation vat and valvular pipeline is installed, being convenient to soy sauce in fermentation vat and drenching oil storage pool into being located in the ground through the false end by pipeline;
Face song is moved into leveling in fermentation vat tread rear surface water above bent 200% 17 ~ 18 ° of Be ' clarify bittern and carry out solarizations system fermentation, return later every day and water once, the oil pump drenched in oil storage pool by the vacation end is gone out, water uniformly drench in sauce unstrained spirits surperficial; Through the fermentation of 3 ~ 4 months, sauce unstrained spirits juice content of reducing sugar >=25g/100ml, amino acid content >=0.5g/100ml, salt content 20g/100ml, aromatic strongly fragrant, the figure of golden yellow color, sauce is dense thickly, fresh and sweet is saltyly agreeable to the tastely maturation, drenches hair oil; Add in sauce unstrained spirits again with drench lift one's head oily equal number three oil, salt content 17 ~ 18 ° of Be ', still water pouring every day once, drenched through 15 days two oil; Add in sauce unstrained spirits again and the clarification bittern drenching two oily equal numbers, 17 ~ 18 ° of Be ', still water pouring every day once, then drenched three oil through 10 ~ 15 days;
(7) sterilizing clarification: be cooled to about 40 DEG C after carrying out 100 DEG C of sterilizings respectively by high-temperature short-time sterilization device again enter in crude oil storage tank that clarification is for subsequent use afterwards naturally by drenching the hair oil, two oil that;
(8) crude oil is after more than one week stores clarification, gets the tune that supernatant carries out different product kind according to GB/18186 standard and converts, enter finished pot, then the packaging of carrying out different size is finished product after 90 ~ 100 DEG C of sterilizings.
2. the method for the natural solarization soy sauce of high-salt dilute according to claim 1, is characterized in that: compound bacterial classification is protease that vigor is higher, amylase, glutaminase, cellulase combine.
3. the method for the natural solarization soy sauce of high-salt dilute according to claim 2, is characterized in that: described bent inspection: enzyme activity 0.7, moisture 25%, in yellow green, loose block, have bent fragrant free from extraneous odour.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN107853671A (en) * | 2017-11-24 | 2018-03-30 | 广东百家鲜食品科技有限公司 | A kind of soy sauce brewing method |
| CN111000203A (en) * | 2019-12-30 | 2020-04-14 | 阳西美味鲜食品有限公司 | Color conversion process for light soy sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613529A (en) * | 2012-04-06 | 2012-08-01 | 江苏苏美食品有限公司 | Method for preparing fermented soy sauce with pure flour |
-
2015
- 2015-07-07 CN CN201510396007.4A patent/CN104982894A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613529A (en) * | 2012-04-06 | 2012-08-01 | 江苏苏美食品有限公司 | Method for preparing fermented soy sauce with pure flour |
Non-Patent Citations (2)
| Title |
|---|
| 丁玉群: "快速酿造酱油新法", 《中国农村小康科技》 * |
| 张兰威: "《发酵食品工艺学》", 30 June 2011, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN107853671A (en) * | 2017-11-24 | 2018-03-30 | 广东百家鲜食品科技有限公司 | A kind of soy sauce brewing method |
| CN111000203A (en) * | 2019-12-30 | 2020-04-14 | 阳西美味鲜食品有限公司 | Color conversion process for light soy sauce |
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Application publication date: 20151021 |