CN106722775A - The preparation method of soy sauce - Google Patents
The preparation method of soy sauce Download PDFInfo
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- CN106722775A CN106722775A CN201611096208.3A CN201611096208A CN106722775A CN 106722775 A CN106722775 A CN 106722775A CN 201611096208 A CN201611096208 A CN 201611096208A CN 106722775 A CN106722775 A CN 106722775A
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- soy sauce
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- soya bean
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The preparation method of soy sauce of the present invention is related to food processing field, and in particular to the preparation method of soy sauce, comprises the following steps：Feedstock treating, selects good quality soybeans to pour into cylinder or pond and soaks 2 hours, cleans feeding steaming stock pot after draining and cooks；Inoculation, soya bean clinker is in rufous, and slightly beans are fragrant, mixes 4% flour and 0.3% meter Qu Jing strains after cooling and admixes；Liquefaction, inoculation turns uniform beans material and is sub-packed in thin bamboo strips used for weaving dustpan, and thickness is 2 3cm, sends into 30 35 degree of indoor liquefactions of room temperature, rise rear venting by 10 hours material temperatures, material temperature is dropped to 32 36 degree, through 16 18 hours, is rubbed with the hands one time with handspring when aspergillus oryzae spore-germination and mycelia breed, to exchange fresh air, heat and carbon dioxide are distributed, the 2nd song was turned over after 78 hours, by 74 80 hours；The present invention is simple to operate, uses soya bean to be made soy sauce for raw material, improves the manufacturing technique method of traditional fermentation soy sauce, both improves production efficiency, and the local flavor of product is maintained again.
Description
Technical field
The present invention relates to food processing field, and in particular to the preparation method of soy sauce.
Background technology
Soy sauce is traditional flavouring in the China Han major styles of cooking.The liquid flavoring brewageed with beans, wheat, wheat bran.Color
Damp bronzing, there is unique paste flavor, and flavour is delicious, helps lend some impetus to appetite.Soy sauce was developed by sauce, early in more than 3,000 years
Before, just have the Chinese Zhou Dynasty and manufacture describing for soy sauce.And brewageing for ancient times Han nationality working people invention soy sauce be purely by accident
It was found that, originating from the hired flavouring of ancient Chinese emperors, earliest soy sauce is salted by fresh meat, with fish sauce system now
Make process close, because local flavor is excellent spreading gradually among the people, found that soybean was made local flavor later similar and cheap, just widely flow
Pass edible.And in early days with the propagation of Buddhism monk, various regions all over the world, such as Japan, South Korea, the band of Southeast Asia one.
The manufacture of soy sauce, is in early days a kind of family matters art and secret, and it is brewageed and is held by certain master worker more, its technology
Often it is handed down from age to age by descendants or is taught down by the master worker of one, the zymotechnics soy sauce for forming some way is commonly called as soy sauce,
Mainly brewed by programs such as liquefaction, fermentations by soybean, wheat, salt.The comparison of ingredients of soy sauce is complicated, except salt
Outside composition, the also composition such as several amino acids, carbohydrate, organic acid, pigment and spices.Based on saline taste, also there are delicate flavour, fragrance
Deng.It can increase and improve the taste of dish, moreover it is possible to increase or change the color and luster of dish.China Han working people is in thousands of years
It is preceding just to have grasped fermentation technique.Soy sauce typically has two kinds of dark soy sauce and light soy sauce：Light soy sauce is more salty, fresh for carrying；Dark soy sauce is thin, uses
Yu Tise.
Amino acid is most important nutritional ingredient in soy sauce, and the height of amino acid content reflects the quality of quality of sauce.
The product that amino acid is breaks down proteins and comes, amino acid has 18 kinds in soy sauce, and it includes 8 kinds of essential amino acids of human body,
They have extremely important physiological function to human body, and people can only obtain amino acid in food and could constitute the albumen of itself
Matter, protein is the material base of life, is the important composition for constituting biological cell tissue, is organismal development and repairing group
The raw material knitted, the acid-base balance in human body, the maintenance of water balance, the transmission of hereditary information, the metabolism of material and transhipment all with egg
White matter is relevant.
With the improvement of living standards with the expansion of people's food scope, existing various soy sauce are not met by people day
The demand that benefit increases.
The content of the invention
It is a kind of simple to operate present invention aim at providing, use soya bean to be made soy sauce for raw material, improve traditional fermentation
The manufacturing technique method of soy sauce, both improves production efficiency, the preparation method that the soy sauce of the local flavor of product is maintained again.
The preparation method of soy sauce of the present invention, comprises the following steps：
The first step, Feedstock treating selects good quality soybeans to pour into cylinder or pond and soaks 2 hours, cleans feeding steaming stock pot after draining and cooks；
Second step, inoculation, soya bean clinker is in rufous, and slightly beans are fragrant, by 4% flour and 0.3% meter Qu Jing strains after cooling
Mixing is admixed；
3rd step, liquefaction, inoculation turns uniform beans material and is sub-packed in thin bamboo strips used for weaving dustpan, and thickness is 2-3cm, feeding 30-35 degree room
The indoor liquefaction of temperature, rear venting is risen by 10 hours material temperatures, material temperature is dropped into 32-36 degree, through 16-18 hours, aspergillus oryzae
Rubbed with the hands one time with handspring when spore-germination and mycelia breed, to exchange fresh air, heat and carbon dioxide are distributed, through 7-8 hours
After turn over the 2nd song, by 74-80 hours, treat that zymogenic is loose, spore is grown thickly, without it is sandwich, with normal Qu Xiang, without other peculiar smell
As soya bean is bent；
4th step, washes mould, soya bean song is sub-packed in into bamboo basket is put into spore is washed away in water, and the soya bean song after washing is with surface sterile
Silk, beans body is glossy do not peel untill；
5th step, the 1st fermentation, will wash it is mould after soya bean song be deposited on bamboo dustpan middle cover gauze or plastic sheeting 6-7 hours, treat
When white hypha gradually grows, material temperature is moderate, beans has delicate fragrance, you can the 2nd fermentation；
6th step, the 2nd fermentation, the beans after the 1st time is fermented are bent and spices enters cylinder, 23 degree of salt solution poured into, by Exposure to Sunlight in 3 months
Night dew, as ripe moromi；
7th step, drenches oil, ripe moromi is loaded and may filter that pithos or ceramic tile pond, divides 2 times and is blended into saline sook pouring oil, drenches what is
Soy sauce juice is viscous, color and luster is reddish brown, taste is fragrant and sweet；
8th step, prepares finished product, drenches the oil for through exposure in 10-20 days, precipitation, heating sterilizing, filtering and checks, it is qualified it is rear as
Finished product soy sauce.
Preferably, composition of raw materials is：Soya bean 50kg, flour 2kg, meter Qu Jing 15g, raw material and salt solution ratio 1：1.8.
Preferably, fragrance formulations are：Fragrance Hill how 10g, dried orange peel 5g, flos caryophylli 3g, fructus amomi 4g, Herba lysimachiae capillipedis 2g, white wine 250g,
Brown sugar 2000g.
Preferably, material temperature drops to 33 degree in liquefaction step.
The present invention is simple to operate, uses soya bean to be made soy sauce for raw material, improves the production technology side of traditional fermentation soy sauce
Method, both improves production efficiency, and the local flavor of product is maintained again.
Specific embodiment
Embodiment one：
The preparation method of soy sauce of the present invention, comprises the following steps：
The first step, Feedstock treating selects good quality soybeans to pour into cylinder or pond and soaks 2 hours, cleans feeding steaming stock pot after draining and cooks；
Second step, inoculation, soya bean clinker is in rufous, and slightly beans are fragrant, by 4% flour and 0.3% meter Qu Jing strains after cooling
Mixing is admixed；
3rd step, liquefaction, inoculation turns uniform beans material and is sub-packed in thin bamboo strips used for weaving dustpan, and thickness is 2-3cm, feeding 30-35 degree room
The indoor liquefaction of temperature, rear venting is risen by 10 hours material temperatures, material temperature is dropped into 32-36 degree, through 16-18 hours, aspergillus oryzae
Rubbed with the hands one time with handspring when spore-germination and mycelia breed, to exchange fresh air, heat and carbon dioxide are distributed, through 7-8 hours
After turn over the 2nd song, by 74-80 hours, treat that zymogenic is loose, spore is grown thickly, without it is sandwich, with normal Qu Xiang, without other peculiar smell
As soya bean is bent；
4th step, washes mould, soya bean song is sub-packed in into bamboo basket is put into spore is washed away in water, and the soya bean song after washing is with surface sterile
Silk, beans body is glossy do not peel untill；
5th step, the 1st fermentation, will wash it is mould after soya bean song be deposited on bamboo dustpan middle cover gauze or plastic sheeting 6-7 hours, treat
When white hypha gradually grows, material temperature is moderate, beans has delicate fragrance, you can the 2nd fermentation；
6th step, the 2nd fermentation, the beans after the 1st time is fermented are bent and spices enters cylinder, 23 degree of salt solution poured into, by Exposure to Sunlight in 3 months
Night dew, as ripe moromi；
7th step, drenches oil, ripe moromi is loaded and may filter that pithos or ceramic tile pond, divides 2 times and is blended into saline sook pouring oil, drenches what is
Soy sauce juice is viscous, color and luster is reddish brown, taste is fragrant and sweet；
8th step, prepares finished product, drenches the oil for through exposure in 10-20 days, precipitation, heating sterilizing, filtering and checks, it is qualified it is rear as
Finished product soy sauce.
Embodiment two：
The preparation method of soy sauce of the present invention, comprises the following steps：
The first step, Feedstock treating selects good quality soybeans to pour into cylinder or pond and soaks 2 hours, cleans feeding steaming stock pot after draining and cooks；
Second step, inoculation, soya bean clinker is in rufous, and slightly beans are fragrant, by 4% flour and 0.3% meter Qu Jing strains after cooling
Mixing is admixed；
3rd step, liquefaction, inoculation turns uniform beans material and is sub-packed in thin bamboo strips used for weaving dustpan, and thickness is 2-3cm, feeding 30-35 degree room
The indoor liquefaction of temperature, rear venting is risen by 10 hours material temperatures, material temperature is dropped into 32-36 degree, through 16-18 hours, aspergillus oryzae
Rubbed with the hands one time with handspring when spore-germination and mycelia breed, to exchange fresh air, heat and carbon dioxide are distributed, through 7-8 hours
After turn over the 2nd song, by 74-80 hours, treat that zymogenic is loose, spore is grown thickly, without it is sandwich, with normal Qu Xiang, without other peculiar smell
As soya bean is bent；
4th step, washes mould, soya bean song is sub-packed in into bamboo basket is put into spore is washed away in water, and the soya bean song after washing is with surface sterile
Silk, beans body is glossy do not peel untill；
5th step, the 1st fermentation, will wash it is mould after soya bean song be deposited on bamboo dustpan middle cover gauze or plastic sheeting 6-7 hours, treat
When white hypha gradually grows, material temperature is moderate, beans has delicate fragrance, you can the 2nd fermentation；
6th step, the 2nd fermentation, the beans after the 1st time is fermented are bent and spices enters cylinder, 23 degree of salt solution poured into, by Exposure to Sunlight in 3 months
Night dew, as ripe moromi；
7th step, drenches oil, ripe moromi is loaded and may filter that pithos or ceramic tile pond, divides 2 times and is blended into saline sook pouring oil, drenches what is
Soy sauce juice is viscous, color and luster is reddish brown, taste is fragrant and sweet；
8th step, prepares finished product, drenches the oil for through exposure in 10-20 days, precipitation, heating sterilizing, filtering and checks, it is qualified it is rear as
Finished product soy sauce.
Composition of raw materials is：Soya bean 50kg, flour 2kg, meter Qu Jing 15g, raw material and salt solution ratio 1：1.8.
Fragrance formulations are：Fragrance Hill how 10g, dried orange peel 5g, flos caryophylli 3g, fructus amomi 4g, Herba lysimachiae capillipedis 2g, white wine 250g, brown sugar
2000g。
Material temperature drops to 33 degree in liquefaction step.
The present invention is simple to operate, uses soya bean to be made soy sauce for raw material, improves the production technology side of traditional fermentation soy sauce
Method, both improves production efficiency, and the local flavor of product is maintained again.
Claims (4)
1. a kind of preparation method of soy sauce, it is characterised in that comprise the following steps：
The first step, Feedstock treating selects good quality soybeans to pour into cylinder or pond and soaks 2 hours, cleans feeding steaming stock pot after draining and cooks；
Second step, inoculation, soya bean clinker is in rufous, and slightly beans are fragrant, by 4% flour and 0.3% meter Qu Jing strains after cooling
Mixing is admixed；
3rd step, liquefaction, inoculation turns uniform beans material and is sub-packed in thin bamboo strips used for weaving dustpan, and thickness is 2-3cm, feeding 30-35 degree room
The indoor liquefaction of temperature, rear venting is risen by 10 hours material temperatures, material temperature is dropped into 32-36 degree, through 16-18 hours, aspergillus oryzae
Rubbed with the hands one time with handspring when spore-germination and mycelia breed, to exchange fresh air, heat and carbon dioxide are distributed, through 7-8 hours
After turn over the 2nd song, by 74-80 hours, treat that zymogenic is loose, spore is grown thickly, without it is sandwich, with normal Qu Xiang, without other peculiar smell
As soya bean is bent；
4th step, washes mould, soya bean song is sub-packed in into bamboo basket is put into spore is washed away in water, and the soya bean song after washing is with surface sterile
Silk, beans body is glossy do not peel untill；
5th step, the 1st fermentation, will wash it is mould after soya bean song be deposited on bamboo dustpan middle cover gauze or plastic sheeting 6-7 hours, treat
When white hypha gradually grows, material temperature is moderate, beans has delicate fragrance, you can the 2nd fermentation；
6th step, the 2nd fermentation, the beans after the 1st time is fermented are bent and spices enters cylinder, 23 degree of salt solution poured into, by Exposure to Sunlight in 3 months
Night dew, as ripe moromi；
7th step, drenches oil, ripe moromi is loaded and may filter that pithos or ceramic tile pond, divides 2 times and is blended into saline sook pouring oil, drenches what is
Soy sauce juice is viscous, color and luster is reddish brown, taste is fragrant and sweet；
8th step, prepares finished product, drenches the oil for through exposure in 10-20 days, precipitation, heating sterilizing, filtering and checks, it is qualified it is rear as
Finished product soy sauce.
2. the preparation method of soy sauce as claimed in claim 1, it is characterised in that composition of raw materials is：Soya bean 50kg, flour
2kg, meter Qu Jing 15g, raw material and salt solution ratio 1：1.8.
3. the preparation method of soy sauce as claimed in claim 2, it is characterised in that fragrance formulations are：Fragrance Hill how 10g, dried orange peel
5g, flos caryophylli 3g, fructus amomi 4g, Herba lysimachiae capillipedis 2g, white wine 250g, brown sugar 2000g.
4. the preparation method of soy sauce as claimed in claim 3, it is characterised in that material temperature drops to 33 degree in liquefaction step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611096208.3A CN106722775A (en) | 2016-12-02 | 2016-12-02 | The preparation method of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611096208.3A CN106722775A (en) | 2016-12-02 | 2016-12-02 | The preparation method of soy sauce |
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| Publication Number | Publication Date |
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| CN106722775A true CN106722775A (en) | 2017-05-31 |
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ID=58883019
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611096208.3A Pending CN106722775A (en) | 2016-12-02 | 2016-12-02 | The preparation method of soy sauce |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558537A (en) * | 2019-10-15 | 2019-12-13 | 韦立 | Preparation method of jasmine flower flavored soy sauce |
| CN111406924A (en) * | 2020-04-28 | 2020-07-14 | 四川合江县永兴诚酿造有限责任公司 | Soy sauce brewing process method |
| CN112690438A (en) * | 2021-01-27 | 2021-04-23 | 王颖旎 | Additive-free soy sauce and preparation method thereof |
| CN113273687A (en) * | 2021-06-05 | 2021-08-20 | 柯杨 | Tricholoma matsutake soy sauce and preparation process thereof |
| CN113331392A (en) * | 2021-07-14 | 2021-09-03 | 李德平 | Soy sauce and brewing process thereof |
-
2016
- 2016-12-02 CN CN201611096208.3A patent/CN106722775A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558537A (en) * | 2019-10-15 | 2019-12-13 | 韦立 | Preparation method of jasmine flower flavored soy sauce |
| CN111406924A (en) * | 2020-04-28 | 2020-07-14 | 四川合江县永兴诚酿造有限责任公司 | Soy sauce brewing process method |
| CN112690438A (en) * | 2021-01-27 | 2021-04-23 | 王颖旎 | Additive-free soy sauce and preparation method thereof |
| CN113273687A (en) * | 2021-06-05 | 2021-08-20 | 柯杨 | Tricholoma matsutake soy sauce and preparation process thereof |
| CN113331392A (en) * | 2021-07-14 | 2021-09-03 | 李德平 | Soy sauce and brewing process thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |