CN105105088A - Soy sauce processing method and sweat soy sauce thereof - Google Patents
Soy sauce processing method and sweat soy sauce thereof Download PDFInfo
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- CN105105088A CN105105088A CN201510590257.1A CN201510590257A CN105105088A CN 105105088 A CN105105088 A CN 105105088A CN 201510590257 A CN201510590257 A CN 201510590257A CN 105105088 A CN105105088 A CN 105105088A
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- soy sauce
- soybeans
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 210000004243 sweat Anatomy 0.000 title description 2
- 244000068988 Glycine max Species 0.000 claims abstract description 45
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000000926 separation method Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 241000522254 Cassia Species 0.000 claims description 17
- 241000112528 Ligusticum striatum Species 0.000 claims description 17
- 241001465251 Ephedra sinica Species 0.000 claims description 15
- 241001522129 Pinellia Species 0.000 claims description 15
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 15
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 8
- 239000000428 dust Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 240000005099 Cercis occidentalis Species 0.000 claims description 6
- 235000006228 Cercis occidentalis Nutrition 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 3
- 238000003756 stirring Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a soy sauce processing method. The soy sauce processing method comprises the following steps that a. soybeans are soaked in clear water at room temperature and then are cleaned and taken out; b. the soaked soybeans are boiled in clear water to the degree that the soybeans can be kneaded into paste by hand; c. the boiled soybeans are put into a mildew room for mildew growth, the temperature inside the mildew room is 20-30 DEG C, and the humidity inside the mildew room is 60%-80% until mildew turns black; d. the mildewed soybeans are dried in the sun or dried off; e. the mildew of the dried soybeans is removed, and the soybeans are cleaned with water; f. the soybeans treated through the steps are sprayed with fermentation broth or sprinkled with fermentation powder, blended evenly and put into a fermentation vat to be fermented for 4-5 days until the temperature inside the fermentation vat is close to room temperature; g. the fermented soybeans are soaked in clean water for 12 hours with the weight ratio of the water to the soybeans being 150:100, afterwards, the soybeans are put into a boiling pot and boiled for 5-7 hours, solid-liquid separation is performed, and liquid is collected; h. the collected liquid is put into the pot to be boiled and then is stewed with moderate heat to the degree that leftover liquid is 60%-70% of the amount of the original liquid, afterwards, edible salt is added, and then the process can be ended after stirring and filtering are performed.
Description
Technical field
The present invention relates to a kind of soy sauce processing method, also relate to the fragrant soy sauce that a kind of the method is made.
Background technology
Soy sauce is a kind of conventional flavouring, is processed into soybean and soya bean.Traditional processing method is: soybean is boiled, and soaks with the outdoor clear water of cylinder, turns over cylinder every day and shines, make its slowly ferment decomposition, then Separation of Solid and Liquid, temper, then with salt.Traditional this method fermentation time is long, and fermentation time often reaches half a year, and the production cycle is long, and place takies greatly, and production efficiency is low, cost is high; Be subject to weather restriction, and part nutrition and active element can be caused in very long sweat to run off, affect the quality of soy sauce, thus its fragrance and mouthfeel are not good.The above-mentioned defective effect business development space of soy sauce.
Summary of the invention
The technical problem to be solved in the present invention is just to provide that a kind of fermentation time is short, fragrance and the good soy sauce processing method of mouthfeel.The fragrant soy sauce that a kind of the method is made also is provided.
In order to solve the problems of the technologies described above, soy sauce processing method of the present invention comprises the steps:
A. soybean is dipped to abundant water suction with under clear water normal temperature, then cleans and pull out;
B. boiled with clear water by soaked soybean and can pinch into pureed to hand, then taking the dish out of the pot drains;
C. put on mould room mould by well-done soybean, in mould room, temperature is 20-30 DEG C, humidity is 60-80%, to mould blackening;
D. mould good soybean Sai is dry or oven dry;
E. the mould of dried soybean is removed, and wash;
F. spray zymotic fluid the soybean handled well through above-mentioned steps or spread yeast powder, mixing thoroughly, put into fermenter fermentation 4-5 days to bucket temperature close to normal temperature time;
G. the bean or pea fermented clear water is soaked 12 hours, the weight ratio of water and bean or pea is 150:100, then enters digester and boils 5-7 hour, then take the dish out of the pot, Separation of Solid and Liquid collect liquid;
H. the liquid of collection is entered pan boiling to boil, then moderate heat is endured to surplus 60-70%, then with salt, the weight ratio of salt and remaining liquid is 5-6:100, agitation and filtration.
The rhizoma zingiberis of the Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of described zymotic fluid weight portion 12-15, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17,8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae of 18-22 and 1000 water boil within 1 hour, remove slag and obtain.The weight ratio of this number range is preferable range, and exceeding this scope can impact effect.
The Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of described yeast powder weight portion 12-15, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17, the rhizoma zingiberis of 8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae abrasive dust of 18-22 are obtained by mixing.The weight ratio of this number range is preferable range, and exceeding this scope can impact effect.
The rhizoma atractylodis of described zymotic fluid weight portion 15, the balloonflower root of 10,15 Ligusticum wallichii, 20 Radix Angelicae Sinensis, 15 Chinese ephedra, 15 Chinese cassia tree, 10 rhizoma zingiberis, the tuber of pinellia of 15, the Radix Glycyrrhizae of 20 and 1000 water boil within 1 hour, remove slag and obtain.The weight ratio best results of this number range.
The rhizoma atractylodis of described yeast powder weight portion 15, the balloonflower root of 10,15 Ligusticum wallichii, the Radix Angelicae Sinensis of 20, Chinese ephedra, the Chinese cassia tree of 15, rhizoma zingiberis, the tuber of pinellia of 15, the Radix Glycyrrhizae abrasive dust of 20 of 10 of 15 be obtained by mixing.The weight ratio best results of this number range.
In described mould room, optimum temperature is 25 DEG C, humidity is 70%.
After described step g Separation of Solid and Liquid, then the bean dregs separated added water boil 6 hours into digester, then take the dish out of the pot, Separation of Solid and Liquid collect liquid, the liquid that secondary is collected is boiled together and endures.
Fragrant soy sauce of the present invention, is cooked raw material with cercis beans, obtains by method described in claim 1.
The rhizoma zingiberis of the Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of zymotic fluid weight portion 12-15 described in its preparation method, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17,8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae of 18-22 and 1000 water boil within 1 hour, remove slag and obtain.
The Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of yeast powder weight portion 12-15 described in its preparation method, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17, the rhizoma zingiberis of 8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae abrasive dust of 18-22 are obtained by mixing.
Adopt method of the present invention, owing to using special zymotic fluid or yeast powder, fermentation time is short, shortens the production cycle, improves production efficiency, decreases cost; Due to Rapid Fermentation, the nutrition in soybean and active element can be retained to greatest extent, also enhance fragrance and the mouthfeel of soy sauce.Method of the present invention, secondary separation, boils the liquid that secondary is collected together and endures, can enhance productivity further, reduce costs.
Through repetition test with compare, the zymotic fluid that method of the present invention adopts or yeast powder, the raw material interaction energy adopted shortens fermentation time to greatest extent, impels Rapid Fermentation, to realize object of the present invention.Especially after adding Ligusticum wallichii and Chinese cassia tree, effect is better simultaneously, can shorten about 20 days than fermentation time when not adding Ligusticum wallichii and Chinese cassia tree.
Soy sauce of the present invention, is cooked raw material with the common cercis beans in area, south, Hunan, obtains by the method for the invention.Obtained soy sauce has a kind of special fragrance, mouthfeel and good, and the soy sauce that its quality is made far beyond existing processing method, likes by consumers in general deeply.
Detailed description of the invention
The following detailed description of the embodiment of the inventive method, but be not limited only to following examples.
Embodiment one
Soy sauce processing method comprises the steps:
A. soybean is dipped to abundant water suction with under clear water normal temperature, then cleans and pull out;
B. boiled with clear water by soaked soybean and can pinch into pureed to hand, then taking the dish out of the pot drains;
C. put on mould room mould by well-done soybean, in mould room, temperature is 25 DEG C, humidity is 70%, to mould blackening;
D. mould good soybean Sai is done;
E. the mould of dried soybean is removed, and wash;
F. spray zymotic fluid the soybean handled well through above-mentioned steps, mix thoroughly, put into fermenter ferment 4 days to bucket temperature close to normal temperature time;
G. the bean or pea fermented clear water is soaked 12 hours, the weight ratio of water and bean or pea is 150:100, then enters digester and boils 6 hours, then take the dish out of the pot, Separation of Solid and Liquid collect liquid;
H. the liquid of collection is entered pan boiling to boil, then moderate heat is endured to surplus 70%, then with salt, the weight ratio of salt and remaining liquid is 6:100, agitation and filtration.
The rhizoma atractylodis of zymotic fluid weight portion 15, the balloonflower root of 10,15 Ligusticum wallichii, 20 Radix Angelicae Sinensis, 15 Chinese ephedra, 15 Chinese cassia tree, 10 rhizoma zingiberis, the tuber of pinellia of 15, the Radix Glycyrrhizae of 20 and 1000 water boil within 1 hour, remove slag and obtain.
After step g Separation of Solid and Liquid, then the bean dregs separated added water boil 6 hours into digester, then take the dish out of the pot, Separation of Solid and Liquid collect liquid, the liquid that secondary is collected is boiled together and endures.Like this, a step can enhance productivity, reduce costs.
Fragrant soy sauce of the present invention, is cooked raw material with cercis beans, obtains with said method.
Embodiment two
Soy sauce processing method comprises the steps:
A. soybean is dipped to abundant water suction with under clear water normal temperature, then cleans and pull out;
B. boiled with clear water by soaked soybean and can pinch into pureed to hand, then taking the dish out of the pot drains;
C. put on mould room mould by well-done soybean, in mould room, temperature is 20 DEG C, humidity is 60%, to mould blackening;
D. mould good soybean is dried;
E. the mould of dried soybean is removed, and wash;
F. spray zymotic fluid the soybean handled well through above-mentioned steps or spread yeast powder, mixing thoroughly, put into fermenter ferment 5 days to bucket temperature close to normal temperature time;
G. the bean or pea fermented clear water is soaked 12 hours, the weight ratio of water and bean or pea is 150:100, then enters digester and boils 5 hours, then take the dish out of the pot, Separation of Solid and Liquid collect liquid;
H. the liquid of collection is entered pan boiling to boil, then moderate heat is endured to surplus 60%, then with salt, the weight ratio of salt and remaining liquid is 5:100, agitation and filtration.
The rhizoma atractylodis of yeast powder weight portion 12, the balloonflower root of 8,12 Ligusticum wallichii, the Radix Angelicae Sinensis of 18, Chinese ephedra, the Chinese cassia tree of 12, rhizoma zingiberis, the tuber of pinellia of 12, the Radix Glycyrrhizae abrasive dust of 18 of 8 of 12 be obtained by mixing.
Fragrant soy sauce of the present invention, is cooked raw material with cercis beans, obtains with said method.
Embodiment three
Soy sauce processing method comprises the steps:
A. soybean is dipped to abundant water suction with under clear water normal temperature, then cleans and pull out;
B. boiled with clear water by soaked soybean and can pinch into pureed to hand, then taking the dish out of the pot drains;
C. put on mould room mould by well-done soybean, in mould room, temperature is 30 DEG C, humidity is 80%, to mould blackening;
D. mould good soybean Sai is done;
E. the mould of dried soybean is removed, and wash;
F. spray zymotic fluid the soybean handled well through above-mentioned steps, mix thoroughly, put into fermenter ferment 5 days to bucket temperature close to normal temperature time;
G. the bean or pea fermented clear water is soaked 12 hours, the weight ratio of water and bean or pea is 150:100, then enters digester and boils 7 hours, then take the dish out of the pot, Separation of Solid and Liquid collect liquid;
H. the liquid of collection is entered pan boiling to boil, then moderate heat is endured to surplus 70%, then with salt, the weight ratio of salt and remaining liquid is 6:100, agitation and filtration.
The rhizoma atractylodis of zymotic fluid weight portion 15, the balloonflower root of 12,16 Ligusticum wallichii, 22 Radix Angelicae Sinensis, 16 Chinese ephedra, 17 Chinese cassia tree, 12 rhizoma zingiberis, the tuber of pinellia of 16, the Radix Glycyrrhizae of 22 and 1000 water boil within 1 hour, remove slag and obtain.
Fragrant soy sauce of the present invention, is cooked raw material with cercis beans, obtains with said method.
Claims (10)
1. a soy sauce processing method, is characterized in that comprising the steps:
A. soybean is dipped to abundant water suction with under clear water normal temperature, then cleans and pull out;
B. boiled with clear water by soaked soybean and can pinch into pureed to hand, then taking the dish out of the pot drains;
C. put on mould room mould by well-done soybean, in mould room, temperature is 20-30 DEG C, humidity is 60-80%, to mould blackening;
D. mould good soybean Sai is dry or oven dry;
E. the mould of dried soybean is removed, and wash;
F. spray zymotic fluid the soybean handled well through above-mentioned steps or spread yeast powder, mixing thoroughly, put into fermenter fermentation 4-5 days to bucket temperature close to normal temperature time;
G. the bean or pea fermented clear water is soaked 12 hours, the weight ratio of water and bean or pea is 150:100, then enters digester and boils 5-7 hour, then take the dish out of the pot, Separation of Solid and Liquid collect liquid;
H. the liquid of collection is entered pan boiling to boil, then moderate heat is endured to surplus 60-70%, then with salt, the weight ratio of salt and remaining liquid is 5-6:100, agitation and filtration.
2. soy sauce processing method according to claim 1, is characterized in that: the rhizoma zingiberis of the Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of described zymotic fluid weight portion 12-15, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17,8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae of 18-22 and 1000 water boil within 1 hour, remove slag and obtain.
3. soy sauce processing method according to claim 1, is characterized in that: the Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of described yeast powder weight portion 12-15, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17, the rhizoma zingiberis of 8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae abrasive dust of 18-22 are obtained by mixing.
4. soy sauce processing method according to claim 2, is characterized in that: the rhizoma atractylodis of described zymotic fluid weight portion 15, the balloonflower root of 10,15 Ligusticum wallichii, 20 Radix Angelicae Sinensis, 15 Chinese ephedra, 15 Chinese cassia tree, 10 rhizoma zingiberis, the tuber of pinellia of 15, the Radix Glycyrrhizae of 20 and 1000 water boil within 1 hour, remove slag and obtain.
5. soy sauce processing method according to claim 3, is characterized in that: the rhizoma atractylodis of described yeast powder weight portion 15, the balloonflower root of 10,15 Ligusticum wallichii, the Radix Angelicae Sinensis of 20, Chinese ephedra, the Chinese cassia tree of 15, rhizoma zingiberis, the tuber of pinellia of 15, the Radix Glycyrrhizae abrasive dust of 20 of 10 of 15 be obtained by mixing.
6. soy sauce processing method according to claim 1, is characterized in that: in described mould room, temperature is 25 DEG C, humidity is 70%.
7. soy sauce processing method according to claim 1, is characterized in that: after described step g Separation of Solid and Liquid, then is added water by the bean dregs separated and boil 6 hours into digester, then takes the dish out of the pot, Separation of Solid and Liquid collect liquid, is boiled together by the liquid that secondary is collected and endures.
8. a fragrant soy sauce, is characterized in that: do raw material with cercis beans, obtain by method described in claim 1.
9. fragrant soy sauce according to claim 8, is characterized in that: the rhizoma zingiberis of the Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of zymotic fluid weight portion 12-15 described in its preparation method, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17,8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae of 18-22 and 1000 water boil within 1 hour, remove slag and obtain.
10. fragrant soy sauce according to claim 8, is characterized in that: the Chinese ephedra of the Ligusticum wallichii of the rhizoma atractylodis of yeast powder weight portion 12-15 described in its preparation method, the balloonflower root of 8-12,12-16, the Radix Angelicae Sinensis of 18-22,12-16, the Chinese cassia tree of 12-17, the rhizoma zingiberis of 8-12, the tuber of pinellia of 12-16, the Radix Glycyrrhizae abrasive dust of 18-22 are obtained by mixing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510590257.1A CN105105088A (en) | 2015-09-17 | 2015-09-17 | Soy sauce processing method and sweat soy sauce thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510590257.1A CN105105088A (en) | 2015-09-17 | 2015-09-17 | Soy sauce processing method and sweat soy sauce thereof |
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| CN201510590257.1A Pending CN105105088A (en) | 2015-09-17 | 2015-09-17 | Soy sauce processing method and sweat soy sauce thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125699A (en) * | 2017-01-20 | 2017-09-05 | 谭正杰 | Acer truncatum soy sauce processing method and its formula |
| CN107467622A (en) * | 2017-08-30 | 2017-12-15 | 广西顶俏食品有限公司 | A kind of soy sauce and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20151202 |