CN107319487A - A kind of soy sauce production technology - Google Patents
A kind of soy sauce production technology Download PDFInfo
- Publication number
- CN107319487A CN107319487A CN201710666236.2A CN201710666236A CN107319487A CN 107319487 A CN107319487 A CN 107319487A CN 201710666236 A CN201710666236 A CN 201710666236A CN 107319487 A CN107319487 A CN 107319487A
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- soy sauce
- concentration
- production technology
- koji
- wheat
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- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention discloses a kind of soy sauce production technology, including step：1) Feedstock treating, 2) koji-making, 3) culture, 4) fermentation, 5) dilution, 6) high-temperature sterilization, concentration, 7) filtering precipitation, 8) examine, packaging.Advantage, the soy sauce production technology provided using the present invention produces soy sauce, and the soy sauce produced is savory, reduces the time of sauce fermentation, improves the production efficiency of soy sauce.The production technology that the present invention is provided, procedure of processing is simple, the soy sauce sterilization treatment after machining, and prevents the harmful bacteria in the soy sauce processed from existing, influences the quality of soy sauce.Soy sauce is concentrated using the different intensity of a fire, it is to avoid controlled in soy sauce concentration process because the intensity of a fire is bad, the quality of the soy sauce after influence concentration.Process raw material single, it is simple to operate, it is easily controlled the quality that soy sauce is processed.
Description
Technical field
The invention belongs to soy sauce production field, and in particular to a kind of soy sauce production technology.
Background technology
Soy sauce is the liquid flavoring brewageed with beans, wheat, wheat bran, and color and luster bronzing has unique paste flavor, and flavour is delicious, has
Help promote appetite, be the traditional condiment of China.At present, mainly soy sauce, the preparation method of soy sauce is mainly wrapped
Two kinds are included：The first can be referred to as traditional method for brewing sauce, i.e. cooked beans, crushing, caking and room temperature condition under deposit
With inoculation naturally, then the sauce block being inoculated with is put into cylinder and adds salt solution, through fermenting one month under the conditions of 20 DEG C to 40 DEG C i.e.
It can be made；It is for second the method for industrial brewing sauce, i.e., salt is dissolved into salt solution first, one is pressed with maize flour, wheat flour
Certainty ratio and face, are steamed into steamed bun, are inoculated with naturally in the environment for being placed in 25 to 28 DEG C, are then inoculated with aspergillus by a certain percentage again, system
Into bent sauce, enter cylinder heat-preservation fermentation, through one month or so fermenting-ripening.Therebetween, that soya bean is cooked Liangcheng is half-dried, mix it is fermented into
Ripe flour paste, be well mixed, then it is warm fermentation 10 to 15 days, fermenting-ripening.The production cost of the soy sauce is high, produces simultaneously
Soy sauce paste flavor taste it is thin.Existing soy sauce kind product is single, without specific nutrition composition, in the diversification of consumer demand
In the case of, it is impossible to meet market needs.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of low production cost, soy sauce taste is produced
Beautiful soy sauce production technology.
Its technical scheme is：
A kind of soy sauce production technology, including step：
1) Feedstock treating, screens the soybeans soaking of 60-90 parts by weight, the soybean after immersion is cooked；Screen 20-30 weight
The wheat immersion of part, the wheat after immersion is fried and is ground into wheat flour；The screening of 20-30 parts by weight is taken to soak, wheat is fried
Crush；By the wheat flour after frying and the soybean mix cooked, the water material moistening of 20-30 parts by weight is added；
2) koji-making, is inoculated with to the raw material after material moistening, is inoculated with using the wheat flour fried, koji and song before inoculation
Material is well mixed, and temperature control is at 40 DEG C -42 DEG C during inoculation；
3) cultivate, culture is divided into early stage, mid-term, later stage, early stage, mid-term, the temperature in later stage control respectively 30-35 DEG C,
Between 38-42 DEG C, 32-35 DEG C, need to turn over song in koji-making incubation；
4) ferment, prepare in 12 ° of B ' e of concentration salt solution, the zymogenic for admixing culture；The zymogenic for admixing salt solution puts the fermentation of sauce unstrained spirits
Chi Zhong, controls 36-48 DEG C of product temperature, maintains 10-12 days；
5) dilute, the zymogenic after fermentation is diluted, squeeze and filter, by the control of sauce water Baume degrees in 9-11Be '/20
Between DEG C；
6) high-temperature sterilization, concentration；
7) filtering precipitation, filtering precipitation is carried out to the soy sauce after high-temperature sterilization, concentration；
8) examine, pack, the soy sauce processed is tested, soy sauce after the assay was approved is packed.
Further, step 1) described in soybean cook rear water content control between 49-53 ﹪.
Further, step 2) described in yeast making process in carry out turning over song for 2-4 time, the koji-making time is 50-60 hours.
Further, step 6) the soy sauce high-temperature sterilization, concentration when, concentrated using naked light, the control of fire is large, medium and small, it is low
Used during concentration and moderate heat is used between big fire, 15-18Be '/20 DEG C, 18Be '/20 DEG C are finished using small fire to wasting lamp oil by not sleeping at night later.
The soy sauce production technology provided using the present invention produces soy sauce, and the soy sauce produced is savory, reduces sauce fermentation
Time, improve soy sauce production efficiency.The production technology that the present invention is provided, procedure of processing is simple, the soy sauce after machining
Sterilization treatment, prevents the harmful bacteria in the soy sauce processed from existing, influences the quality of soy sauce.Sauce is concentrated using the different intensity of a fire
Oil, it is to avoid controlled in soy sauce concentration process because the intensity of a fire is bad, the quality of the soy sauce after influence concentration.Process raw material single, grasp
Make simple, be easily controlled the quality that soy sauce is processed.
Brief description of the drawings
Fig. 1 is present invention process flow chart.
Embodiment
Embodiment 1
A kind of soy sauce production technology, including step：
1) Feedstock treating, screens the soybeans soaking of 60 parts by weight, the soybean after immersion is cooked；Screen the small of 20 parts by weight
Wheat is soaked, and the wheat after immersion is fried and is ground into wheat flour；The screening of 20 parts by weight is taken to soak, wheat fries crushing；It will fry
Wheat flour and the soybean mix cooked after ripe, add the water material moistening of 20 parts by weight；
2) koji-making, is inoculated with to the raw material after material moistening, is inoculated with using the wheat flour fried, koji and song before inoculation
Material is well mixed, and temperature control is at 40 DEG C during inoculation；
3) cultivate, culture is divided into early stage, mid-term, later stage, and early stage, mid-term, the temperature in later stage are controlled 30,38,32 respectively
Between, need to turn over song in koji-making incubation；
4) ferment, prepare 12 ° of B ' e of concentration salt solution, in the song for admixing culture；The zymogenic for admixing salt solution puts sauce unstrained spirits fermentation vat
In, 36 DEG C of product temperature is controlled, is maintained 10 days；
5) dilute, the song after fermentation is diluted, squeeze and filter, by the control of sauce water Baume degrees in 9Be '/20 DEG C；
6) high-temperature sterilization, concentration；
7) filtering precipitation, filtering precipitation is carried out to the soy sauce after high-temperature sterilization, concentration；
8) examine, pack, the soy sauce processed is tested, soy sauce after the assay was approved is packed.
Further, step 1) described in soybean cook rear water content control between 49 ﹪.
Further, step 2) described in yeast making process in carry out turning over song for 2-4 time, the koji-making time is 50 hours.
Further, step 6) the soy sauce high-temperature sterilization, concentration when, concentrated using naked light, the control of fire is large, medium and small, it is low
Big fire, 15Be '/20 DEG C is used to be finished after using moderate heat, 18Be '/20 DEG C using small fire to wasting lamp oil by not sleeping at night during concentration.
Embodiment 2
A kind of soy sauce production technology, including step：
1) Feedstock treating, screens the soybeans soaking of 90 parts by weight, the soybean after immersion is cooked；Screen the small of 30 parts by weight
Wheat is soaked, and the wheat after immersion is fried and is ground into wheat flour；The screening of 30 parts by weight is taken to soak, wheat fries crushing；It will fry
Wheat flour and the soybean mix cooked after ripe, add the water material moistening of 30 parts by weight；
2) koji-making, is inoculated with to the raw material after material moistening, is inoculated with using the wheat flour fried, koji and song before inoculation
Material is well mixed, and temperature control is at 42 DEG C during inoculation；
3) cultivate, culture is divided into early stage, mid-term, later stage, early stage, mid-term, the temperature in later stage control respectively 35 DEG C, 42
DEG C, between 35 DEG C, need to turn over song in koji-making incubation；
4) ferment, prepare 12 ° of B ' e of concentration salt solution, in the song for admixing culture；The zymogenic for admixing salt solution puts sauce unstrained spirits fermentation vat
In, 48 DEG C of product temperature is controlled, is maintained 12 days；
5) dilute, the song after fermentation is diluted, squeeze and filter, by the control of sauce water Baume degrees in 11Be '/20 DEG C；
6) high-temperature sterilization, concentration；
7) filtering precipitation, filtering precipitation is carried out to the soy sauce after high-temperature sterilization, concentration；
8) examine, pack, the soy sauce processed is tested, soy sauce after the assay was approved is packed.
Further, step 1) described in soybean cook rear water content control between 53 ﹪.
Further, step 2) described in yeast making process in carry out turning over song for 4 times, the koji-making time is 60 hours.
Further, step 6) the soy sauce high-temperature sterilization, concentration when, concentrated using naked light, the control of fire is large, medium and small, it is low
Used during concentration and moderate heat is used between big fire, 18Be '/20 DEG C, 18Be '/20 DEG C are finished using small fire to wasting lamp oil by not sleeping at night later.
Embodiment 3
A kind of soy sauce production technology, including step：
1) Feedstock treating, screens the soybeans soaking of 75 parts by weight, the soybean after immersion is cooked；Screen the small of 25 parts by weight
Wheat is soaked, and the wheat after immersion is fried and is ground into wheat flour；The screening of 25 parts by weight is taken to soak, wheat fries crushing；It will fry
Wheat flour and the soybean mix cooked after ripe, add the water material moistening of 25 parts by weight；
2) koji-making, is inoculated with to the raw material after material moistening, is inoculated with using the wheat flour fried, koji and song before inoculation
Material is well mixed, and temperature control is at 41 DEG C during inoculation；
3) cultivate, culture is divided into early stage, mid-term, later stage, early stage, mid-term, the temperature in later stage control respectively 32.5 DEG C, 40
DEG C, between 33.5 DEG C, need to turn over song in koji-making incubation；
4) ferment, prepare 12 ° of B ' e of concentration salt solution, in the song for admixing culture；The zymogenic for admixing salt solution puts sauce unstrained spirits fermentation vat
In, 42 DEG C of product temperature is controlled, is maintained 11 days；
5) dilute, the song after fermentation be diluted, squeeze and filter, by the control of sauce water Baume degrees 10Be '/20 DEG C it
Between；
6) high-temperature sterilization, concentration；
7) filtering precipitation, filtering precipitation is carried out to the soy sauce after high-temperature sterilization, concentration；
8) examine, pack, the soy sauce processed is tested, soy sauce after the assay was approved is packed.
Further, step 1) described in soybean cook rear water content control between 51 ﹪.
Further, step 2) described in yeast making process in carry out turning over song for 2-4 time, the koji-making time is 55 hours.
Further, step 6) the soy sauce high-temperature sterilization, concentration when, concentrated using naked light, the control of fire is large, medium and small, it is low
Big fire, 16.5Be '/20 DEG C is used to be finished after using moderate heat, 18Be '/20 DEG C using small fire to wasting lamp oil by not sleeping at night during concentration.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of soy sauce production technology, it is characterised in that including step：
1) Feedstock treating, screens the soybeans soaking of 60-90 parts by weight, the soybean after immersion is cooked；Screen 20-30 parts by weight
Wheat is soaked, and the wheat after immersion is fried and is ground into wheat flour；The screening of 20-30 parts by weight is taken to soak, wheat fries crushing；
By the wheat flour after frying and the soybean mix cooked, the water material moistening of 20-30 parts by weight is added；
2) koji-making, is inoculated with to the raw material after material moistening, is inoculated with using the wheat flour fried, and koji and zymogenic are mixed before inoculation
Close uniform, temperature control is at 40 DEG C -42 DEG C during inoculation；
3) cultivate, culture is divided into early stage, mid-term, later stage, and early stage, mid-term, the temperature in later stage are controlled in 30-35 DEG C, 38-42 respectively
DEG C, between 32-35 DEG C, need to turn over song in koji-making incubation；
4) ferment, prepare in 12 ° of B ' e of concentration salt solution, the zymogenic for admixing culture；The zymogenic for admixing salt solution puts sauce unstrained spirits fermentation vat
In, 36-48 DEG C of product temperature is controlled, is fermented 10-12 days；
5) dilute, the zymogenic after fermentation be diluted, squeeze and filter, by the control of sauce water Baume degrees 9-11Be '/20 DEG C it
Between；
6) high-temperature sterilization, concentration；
7) filtering precipitation, filtering precipitation is carried out to the soy sauce after high-temperature sterilization, concentration；
8) examine, pack, the soy sauce processed is tested, soy sauce after the assay was approved is packed.
2. a kind of soy sauce production technology according to claim 1, it is characterised in that step 1) described in soybean cook after contain
Water rate control is between 49-53 ﹪.
3. a kind of soy sauce production technology according to claim 1, it is characterised in that step 2) described in yeast making process in enter
Row turns over song for 2-4 times, and the koji-making time is 50-60 hours.
4. a kind of soy sauce production technology according to claim 1, it is characterised in that step 6) the soy sauce high-temperature sterilization,
During concentration, concentrated using naked light, the control of fire is large, medium and small, use and used between big fire, 15-18Be '/20 DEG C during low concentration
Finished after moderate heat, 18Be '/20 DEG C using small fire to wasting lamp oil by not sleeping at night.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710666236.2A CN107319487A (en) | 2017-08-07 | 2017-08-07 | A kind of soy sauce production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710666236.2A CN107319487A (en) | 2017-08-07 | 2017-08-07 | A kind of soy sauce production technology |
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| Publication Number | Publication Date |
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| CN107319487A true CN107319487A (en) | 2017-11-07 |
Family
ID=60225860
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| CN201710666236.2A Pending CN107319487A (en) | 2017-08-07 | 2017-08-07 | A kind of soy sauce production technology |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925961A (en) * | 2018-08-17 | 2018-12-04 | 莱芜泰香居食品有限公司 | A kind of production method of superior soy |
| CN109875022A (en) * | 2019-04-11 | 2019-06-14 | 锡林浩特市哈俩来清真食品有限责任公司 | A kind of soy sauce and its preparation process containing no slag koji |
| CN110313604A (en) * | 2018-03-29 | 2019-10-11 | 广东厨邦食品有限公司 | Soy sauce sterilizing and production technology |
| CN111374298A (en) * | 2018-12-28 | 2020-07-07 | 江西鱼鹰食品股份有限公司 | Soy sauce and production method thereof |
| CN112890163A (en) * | 2021-01-22 | 2021-06-04 | 佛山市禾夫食品有限公司 | Preparation method of mustard soy sauce and its preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223981A (en) * | 2008-01-31 | 2008-07-23 | 王淑华 | Brewing method of top quality soy sauce |
| CN106579304A (en) * | 2017-01-10 | 2017-04-26 | 王兆芹 | Soybean sauce brewing technology |
| CN106690252A (en) * | 2017-01-23 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production technology of activated soy sauce |
-
2017
- 2017-08-07 CN CN201710666236.2A patent/CN107319487A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223981A (en) * | 2008-01-31 | 2008-07-23 | 王淑华 | Brewing method of top quality soy sauce |
| CN106579304A (en) * | 2017-01-10 | 2017-04-26 | 王兆芹 | Soybean sauce brewing technology |
| CN106690252A (en) * | 2017-01-23 | 2017-05-24 | 山东玉兔食品股份有限公司 | Production technology of activated soy sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313604A (en) * | 2018-03-29 | 2019-10-11 | 广东厨邦食品有限公司 | Soy sauce sterilizing and production technology |
| CN108925961A (en) * | 2018-08-17 | 2018-12-04 | 莱芜泰香居食品有限公司 | A kind of production method of superior soy |
| CN111374298A (en) * | 2018-12-28 | 2020-07-07 | 江西鱼鹰食品股份有限公司 | Soy sauce and production method thereof |
| CN109875022A (en) * | 2019-04-11 | 2019-06-14 | 锡林浩特市哈俩来清真食品有限责任公司 | A kind of soy sauce and its preparation process containing no slag koji |
| CN112890163A (en) * | 2021-01-22 | 2021-06-04 | 佛山市禾夫食品有限公司 | Preparation method of mustard soy sauce and its preparation method |
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Application publication date: 20171107 |