CN107616478A - A kind of soy sauce production technology - Google Patents
A kind of soy sauce production technology Download PDFInfo
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- CN107616478A CN107616478A CN201710770264.9A CN201710770264A CN107616478A CN 107616478 A CN107616478 A CN 107616478A CN 201710770264 A CN201710770264 A CN 201710770264A CN 107616478 A CN107616478 A CN 107616478A
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- soy sauce
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- soya bean
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Abstract
A kind of soy sauce production technology, comprises the following steps：（1）, immersion；（2）, boiling；（3）, cooling；（4）, spice；（5）, koji-making；（6）, fermentation；（7）, leach；（8）, allotment；（9）, sterilizing.The soy sauce production technology of the present invention, on the basis of traditional manufacturing technique, the parameter such as time, material quantity to links is strictly controlled, it is achieved thereby that factorial praluction, and the quality of thick broad-bean sauce is ensure that, optimize nutritional ingredient and mouthfeel.
Description
Technical field
The present invention relates to food processing technology field, more particularly to flavouring processing technology.
Background technology
Soy sauce is commonly called as soy sauce, mainly brews what is formed by programs such as liquefaction, fermentations by soybean, wheat, salt.Soy sauce
Comparison of ingredients is complicated, in addition to the composition of salt, the also composition such as several amino acids, carbohydrate, organic acid, pigment and spices.With salty
Based on taste, also there are delicate flavour, fragrance etc..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 nationality working people has just grasped fermentation technique before thousands of years.Soy sauce typically has two kinds of dark soy sauce and light soy sauce：Light soy sauce is more salty,
It is fresh for carrying；Dark soy sauce is thin, for carrying color.But traditional soy sauce product is more single, and dispensing is extensive, and quality index is unstable.
The content of the invention
It is an object of the invention to provide the production technology that a kind of batch production makes soy sauce, while ensure that quality, do not lose
Traditional handicraft makes the mouthfeel of soy sauce.
The used to achieve the above object technical scheme of the present invention is：A kind of soy sauce production technology, comprises the following steps：
（1）, immersion, soya bean is put into water and soaked, soybean soaking 16-20 hours；
（2）, boiling, by soaked soya bean boiling, the time is 40-60 minutes；
（3）, cooling, by well-done soya bean move into inoculation bed in, be cooled to 35-40 DEG C；
（4）, spice, add flour, soya bean and flour ratio are：100：（30-40）, access strain, inoculum concentration 0.3-
0.5 ﹪, turn uniformly；
（5）, koji-making, the material that will be connected kind, move into koji-making tank, temperature cultivates 60-72 hours at 30-35 DEG C, goes out song；
（6）, fermentation, will into song move into fermentation tank in, knee-piece is crushed, add 10-12Be salt solution, brine temp is 50-55 DEG C,
Salt solution and expect to obtain ratio（1.5-2）：1, fermentation temperature control is at 40-45 DEG C, 30-40 days cycle；（7）, leach, will ferment
Sauce unstrained spirits add more than 80 DEG C of hot water, immersion 6-8 hours, drain the oil；（8）, allotment, oil generation He Shui, salt, monosodium glutamate are adjusted
Match somebody with somebody, ratio is：（60-70）：（20-30）：（25-35）：（1-3）；（9）, sterilizing, it would be desirable to the soy sauce of sterilizing is put into autoclave
In, 80-100 DEG C is heated to, is kept for 30-40 minutes.
The step（5）In, static gas wave refrigerator 6-8 hours in koji-making tank are moved into, temperature is at 30-32 DEG C, then aerlbic culture is extremely
After 12-15 hours, song is turned over；After turning over song, then divulge information 10-12 hours, blowing-out, after accumulation heats up 2 hours, material temperature goes out at 40-55 DEG C
It is bent.
The step（7）In, then soak 2 hours, it is secondary to drain the oil.
The soy sauce production technology of the present invention, on the basis of traditional manufacturing technique, time, material quantity to links etc.
Parameter is strictly controlled, it is achieved thereby that factorial praluction, and ensure that the quality of thick broad-bean sauce, optimize nutritional ingredient and
Mouthfeel.
Embodiment
The soy sauce production technology of the present invention, comprises the following steps：
（1）, immersion, soya bean is put into water and soaked, soybean soaking 18 hours；
（2）, boiling, by soaked soya bean boiling, the time is 60 minutes；
（3）, cooling, by well-done soya bean move into inoculation bed in, be cooled to 40 DEG C；
（4）, spice, add flour, soya bean and flour ratio are：100：40, strain is accessed, inoculum concentration is 0.3-0.5 ﹪, is turned
Uniformly；
（5）, koji-making, the material that will be connected kind, move into koji-making tank, move into static gas wave refrigerator 6-8 hours, temperature in koji-making tank and exist
After 30-32 DEG C, then aerlbic culture to 12-15 hours, song is turned over；After turning over song, then divulge information 10-12 hours, blowing-out, it is small to accumulate heating 2
Shi Hou, material temperature go out song at 40-55 DEG C；
（6）, fermentation, will into song move into fermentation tank in, knee-piece is crushed, add 10-12Be salt solution, brine temp is 50-55 DEG C,
Salt solution and expect to obtain ratio 2：1, fermentation temperature control is at 40-45 DEG C, period of 40 day；（7）, leach, by the sauce unstrained spirits fermented add
More than 80 DEG C of hot water, soak 8 hours, drain the oil, then soak 2 hours, it is secondary to drain the oil.（8）, allotment, by oil generation He Shui, salt, taste
Progress greatly row allotment, and ratio is：60：30：30：2；（9）, sterilizing, it would be desirable to the soy sauce of sterilizing is put into autoclave, is heated to 100
DEG C, kept for 30 minutes.
After heat sterilization terminates, soy sauce is such as longer in 70-80 DEG C of standing time, and sugar, amino acid and pH value will be because of pigments
Formation and decline, influence quality.Such as in the case of closed, be maintained at 80 DEG C just it is even more serious, peculiar smell can be produced.After sterilizing
Soy sauce will in the case of not closed natural cooling, be cooled to less than 60 DEG C（Use thermometer measure）, it is pumped into basin.It is 4. ripe
Soy sauce is clarified 7 days in basin, venting residue, and it is filling that clarified solution is pumped into racking room.
The present invention is described by embodiment, and those skilled in the art know, is not departing from the spirit of the present invention
In the case of scope, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in the religion of the present invention
Lead down, these features and embodiment can be modified to adapt to the essence of particular situation and material without departing from the present invention
God and scope.Therefore, the present invention is not limited to the particular embodiment disclosed, and falls with claims hereof
In the range of embodiment belong to protection scope of the present invention.
Claims (3)
- A kind of 1. soy sauce production technology, it is characterised in that：Comprise the following steps：（1）, immersion, soya bean is put into water and soaked, soybean soaking 16-20 hours；（2）, boiling, by soaked soya bean boiling, the time is 40-60 minutes；（3）, cooling, by well-done soya bean move into inoculation bed in, be cooled to 35-40 DEG C；（4）, spice, add flour, soya bean and flour ratio are：100：（30-40）, access strain, inoculum concentration 0.3- 0.5 ﹪, turn uniformly；（5）, koji-making, the material that will be connected kind, move into koji-making tank, temperature cultivates 60-72 hours at 30-35 DEG C, goes out song；（6）, fermentation, will into song move into fermentation tank in, knee-piece is crushed, add 10-12Be salt solution, brine temp is 50-55 DEG C, Salt solution and expect to obtain ratio（1.5-2）：1, fermentation temperature control is at 40-45 DEG C, 30-40 days cycle；（7）, leach, will ferment Sauce unstrained spirits add more than 80 DEG C of hot water, immersion 6-8 hours, drain the oil；（8）, allotment, oil generation He Shui, salt, monosodium glutamate are adjusted Match somebody with somebody, ratio is：（60-70）：（20-30）：（25-35）：（1-3）；（9）, sterilizing, it would be desirable to the soy sauce of sterilizing is put into autoclave In, 80-100 DEG C is heated to, is kept for 30-40 minutes.
- A kind of 2. soy sauce production technology according to claim 1, it is characterised in that：The step（5）In, move into koji-making tank Middle static gas wave refrigerator 6-8 hours, temperature turn over song at 30-32 DEG C, then after aerlbic culture to 12-15 hours；After turning over song, then the 10- that divulges information 12 hours, blowing-out, after accumulation heats up 2 hours, material temperature went out song at 40-55 DEG C.
- A kind of 3. soy sauce production technology according to claim 1, it is characterised in that：The step（7）In, then to soak 2 small When, it is secondary to drain the oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770264.9A CN107616478A (en) | 2017-08-31 | 2017-08-31 | A kind of soy sauce production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770264.9A CN107616478A (en) | 2017-08-31 | 2017-08-31 | A kind of soy sauce production technology |
Publications (1)
| Publication Number | Publication Date |
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| CN107616478A true CN107616478A (en) | 2018-01-23 |
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| CN201710770264.9A Pending CN107616478A (en) | 2017-08-31 | 2017-08-31 | A kind of soy sauce production technology |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006852A (en) * | 2007-01-19 | 2007-08-01 | 华南理工大学 | A method for improving the flavor of lower salt, heat preservation and fermented soy sauce |
| CN101999630A (en) * | 2010-12-27 | 2011-04-06 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
| 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 |
| CN103734667A (en) * | 2013-12-24 | 2014-04-23 | 福建顺味食品有限公司 | Soy with unique flavor and preparation method of soy |
| CN104621534A (en) * | 2015-02-09 | 2015-05-20 | 厦门古龙食品有限公司 | Preparation method of sauce |
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN106213446A (en) * | 2016-08-18 | 2016-12-14 | 广西武宣金宏食品有限公司 | A kind of production method of soy sauce |
| CN106912889A (en) * | 2015-12-28 | 2017-07-04 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method |
-
2017
- 2017-08-31 CN CN201710770264.9A patent/CN107616478A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006852A (en) * | 2007-01-19 | 2007-08-01 | 华南理工大学 | A method for improving the flavor of lower salt, heat preservation and fermented soy sauce |
| CN101999630A (en) * | 2010-12-27 | 2011-04-06 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
| 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 |
| CN103734667A (en) * | 2013-12-24 | 2014-04-23 | 福建顺味食品有限公司 | Soy with unique flavor and preparation method of soy |
| CN104621534A (en) * | 2015-02-09 | 2015-05-20 | 厦门古龙食品有限公司 | Preparation method of sauce |
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN106912889A (en) * | 2015-12-28 | 2017-07-04 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method |
| CN106213446A (en) * | 2016-08-18 | 2016-12-14 | 广西武宣金宏食品有限公司 | A kind of production method of soy sauce |
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Application publication date: 20180123 |