CN108236076A - Soya sauce production technology - Google Patents
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- CN108236076A CN108236076A CN201711286372.5A CN201711286372A CN108236076A CN 108236076 A CN108236076 A CN 108236076A CN 201711286372 A CN201711286372 A CN 201711286372A CN 108236076 A CN108236076 A CN 108236076A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 66
- 244000068988 Glycine max Species 0.000 title claims abstract description 49
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000002203 pretreatment Methods 0.000 claims abstract description 5
- 238000011017 operating method Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 10
- 239000012267 brine Substances 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 230000007306 turnover Effects 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 230000003068 static effect Effects 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- 230000029087 digestion Effects 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract 1
- 150000002515 isoflavone derivatives Chemical class 0.000 abstract 1
- 235000008696 isoflavones Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 19
- 239000000047 product Substances 0.000 description 7
- 238000011049 filling Methods 0.000 description 5
- 239000011229 interlayer Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000008602 contraction Effects 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 235000019833 protease Nutrition 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 230000003442 weekly effect Effects 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000003462 zymogenic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of soya sauce production technologies, belong to technical field of seasoning processing.The soya sauce production technology, including following operating procedure：Sauce pre-treatment, sauced is bent, sauce ferments, flour paste tune boils knead dough sauce packaging sterilizing.The production technology is scientific and reasonable, simple and practicable；Soya sauce obtained has the effect of antibacterial anti-inflammatory, enhancing resistance of human body；Retain nutritional ingredient and natural taste in soya sauce to the maximum extent, and isoflavones is protected not to be destroyed to the greatest extent, genuine, pure in mouth feel.
Description
Technical field
The present invention relates to a kind of soya sauce production technologies, belong to technical field of seasoning processing.
Background technology
Soya sauce is also known asSoy sauce, beans sauce, fried with soya bean and ferment and be made after grinding, be the traditional tartar sauce in China.Yellow bean sauceThere is a strong paste flavor and ester flavor, salty comfortable mouth for the libation at an ancient wedding ceremony, is boiled in a covered pot over a slow fire, steams, fries, the various cooking methods such as mixes, can also go with rice or bread, only
Food etc..The main component of soya sauce has protein, fat, vitamin, calcium, phosphorus, iron etc., these are all the indispensable battalion of human body
It forms point；Soya sauce is rich in good protein, and when culinary art can not only increase the nutritive value of vegetable, and protein is in microorganism
Under the action of generate amino acid, vegetable can be made to show more delicious flavour, there is the effect of appetizing helps food；It is also rich in soya sauce
Containing linoleic acid, leukotrienes is helpful to supplement essential aliphatic acid for human body and reduction cholesterol, suffers from angiocardiopathy so as to reduce
Probability；Fat in soya sauce has rich in unrighted acid and soybean lecithin and keeps blood vessel elasticity, brain tonic and prevention fat
The effect of liver.Excessively complicated using additive in the existing technology for making soya sauce, manufacture craft mechanization influences soya sauce
Mouthfeel and nutritional ingredient, and health is poor, while the production cycle is long, is subject to seasonal restrictions, quality is unstable.
Invention content
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of soya sauce production technologies, scientific and reasonable, system
Make simply, to remain the nutritional ingredient and natural taste in soya sauce, genuine, pure in mouth feel.
Soya sauce production technology of the present invention, including following operating procedure：Sauce pre-treatment, sauced is bent, sauce ferments, face
Sauce tune boils knead dough sauce packaging sterilizing.
The sauce pre-treatment：Soybean is with water with 3:In 1 mass ratio input tank, by impregnating, boiling；Sauce Qu Jingyu
After flour mixing, soybean after boiling is added in, is stirred evenly.
In the immersion, 20 ± 2 centimetres of soybean, soaking time 6-12 hours, cooking pressure 0.5- are crossed in water logging
0.6Mpa, digestion time are 5-10 minutes；The mass ratio of the bent essence of soybean, flour and sauce is (5-7)：(3-5)：(0.1-0.2).
6-8 hours soaking time summers, 8-12 hours winters.
The sauce yeast making process is：Preheating Quchi, static gas wave refrigerator, primary turn over bent, secondary turn over song and go out song.
The starter-making temperature is 28-40 DEG C, and the koji-making time is 42-48 hours.
After koji-making 12-14 hours, product temperature persistently rises, and material starts to lump, and ventilation resistance increases, and product temperature height differs,
It carries out turning over song for the first time, loose material maintains product temperature between 33-35 DEG C；After 18-20 hours, according to bent warm rising situation and song
Material contraction fissure can be turned over song for the second time；Material is quickly bred after culture 36 hours, generates mycelia, generates proteinase activity
It is maximum；Start within 44-48 hours to generate spore, in faint yellow, moisture is also quickly reduced.
Yeast making process, making aspergillus, smoothly breeding generates a large amount of protein decomposition enzyme on koji bed, and can prevent
Living contaminants and cause it is rancid influence fermentation.
The sauce fermentation process is：Launch brine, song enters fermentation tank, is passed through steam, air blast stirring, fermentation, stops adding
Temperature fermentation and fermenting-ripening.
It is described by steam after, water temperature is maintained at 50-60 DEG C, ferments 20-30 days, amino-acid nitrogen reaches 0.7g/
During 100g, stop fermentation, fermenting-ripening.
The sauce tune boils process：The substance of following masses score is sequentially added, based on pure sauce quality, white granulated sugar
1.25%；Monosodium glutamate 1.25%；IMP0.1%；Potassium sorbate 0.0625%；Sucralose 0.00375%；Acesulfame potassium 0.0125%；
Brine 11.875%；Water 9.375%.
The sauce tune boils process, and it is 86-92 DEG C that tune, which boils temperature, keeps the temperature 30 minutes.
The flour paste packaging sterilizing：Cleaning, disinfection, recovered alcohol adjust cooked sauce to be put into storagetank.
Further, the production process of soya sauce is：First carrying out supplementary material examination, it is desirable that supplementary material is clean, pollution-free,
Outer packing should use food grade packaged；Then soybean and water are with mass ratio 3:1 in tank injected clear water, revolved after bubble crosses soybean
Turn material steaming tank, while water filling does not stop, after clear water outflow, stop rotating material steaming tank, continues to be put into clear water to flooding soybean about 20
± 2 centimetres；Soaked soybean is put into digester again, under 0.5-0.6Mpa, boiling 5-10 minutes, by the flour of proportional quantity
It is mixed with the bent essence of sauce, adds soybean after boiling, stir evenly, strain access；Quchi preheat → static gas wave refrigerator →
Turn over for the first time it is bent → turn over song for the second time, continue to cultivate → go out song；Then bent 1.5 tons of brine per pond are pressed to prepare；Song enters fermentation tank, thorough
Pucking wind, dispersion caking, makes brine be uniformly mixed with material, opens interlayer steam valve and is passed through steam, keeps interlayer water temperature
50-60 DEG C, fermentation is initial, and daily air blast stirring, after 4 days, stirring is primary weekly, ferments 20-30 days, measures amino-acid nitrogen
Reach 0.7g/100g, stop heating fermentation, fermenting-ripening；Auxiliary material is added according to proportioning, carries out flour paste tune boiling procedure, after the completion,
Storagetank, bottle placer and pipeline are thoroughly cleaned up, disinfected in alcohol, disinfecting time is no less than 30 minutes, recovered alcohol, will
Cooked sauce is adjusted to be put into storagetank, adjusts bottle placer, is started filling.
Compared with prior art, the present invention has the advantages that：
1. retaining nutritional ingredient and natural taste in soya sauce to the maximum extent, the different Huang of soybean is protected to the greatest extent
Ketone is not destroyed, genuine, pure in mouth feel；
2. soya sauce made from has the effect of antibacterial anti-inflammatory, enhancing resistance of human body；
3. production technology described in is scientific and reasonable, simple and practicable.
Specific embodiment
With reference to embodiment, the present invention is described further.
Embodiment 1
1. supplementary material is checked and accepted
A. check supplementary material, packaging material supplier enterprise qualification prove, official report, non-transgenic prove, agriculture
Whether the associated materials such as residual content, heavy metal and aflatoxin are complete, whether there is expired；
B. supplementary material, packaging material are connected to entrance guard and scene are notified to check haulage vehicle situation, should meet transport into after factory
Regulation, it is clean, pollution-free, mixed fortune must not be loaded in mixture with chemical substance, poisonous and harmful article；
C. it unpacks and checks whether supplementary material color, smell, impurity, caking, mouldy, shape and Particle Breakage degree etc. are normal.
2. sauce pre-treatment
A. soybean and water are with mass ratio 3：In 1 input tank, material steaming tank is rotated after bubble crosses soybean, while water filling does not stop,
After clear water outflow, stop rotating material steaming tank, continues injected clear water to 20 centimetres of soybean was flooded, after impregnating 8 hours, in 0.5-
Boiling 5-10 minutes under 0.6Mpa；
B：The sauce of proportional quantity is taken to be mixed with Qu Jingyu flour, then soybean after boiling is added in, is stirred evenly, strain access.
3. sauced is bent：
A. 1, the middle level insertion thermometer before, during and after Quchi, observe Mold-ponds Temperature variation, if temperature it is irregular and
Shi Jinhang recycles air blast；
B. just having installed static gas wave refrigerator (about 6 hours) behind pond, to rise to zymogenic temperature aeration-cooling at 35 DEG C, and (winter can carry
Heated up with heating help within first 1 hour), according to aspergillus growing state using continuous ventilating, material product temperature is maintained at 33 DEG C；
C. about 12-14 hours product temperature persistently rises, and material starts to lump, and ventilation resistance increases, and product temperature height differs, and carries out
Song is turned over for the first time, and loose material, maintaining product temperature, Quchi corner must timely artificial treatment after turning over song between 33-35 DEG C；
D.18-20 after hour, song can be turned over according to bent warm rising situation and material contraction fissure for the second time；
E. material is quickly bred after cultivating 36 hours, generates mycelia, and it is maximum to generate proteinase activity；It opens within 44-48 hours
Begin to generate spore, in faint yellow, moisture is also quickly reduced；
F. out-of-blast machine, taking-out temperature meter, front apron prepare song, open vacuum pump, and brine pump mixes material
Brine, which is pumped into, is sent to fermentation tank, opens the song of koji tray cleaning residual, and clears away the song for remaining in and sending bent equipment, with giant
Leaven cultivating equipment is cleaned, ground, wall clean up together, and keep drying, prevent mildew, peculiar smell from generating, cleaning is finished, put back to
Koji tray, starts pressure fan, and drying koji bed is spare.
4. sauce ferments：
A. Qu Qianxian is descended to press bent 1.5 tons of brine per pond to prepare, Qu Gang enters fermentation tank, thorough air blast, and dispersion caking makes brine
It is uniformly mixed with material；
B. it opens interlayer steam valve and is passed through steam, interlayer water temperature is made to keep 50-60 degree, fermentation is initial, and daily air blast is stirred
It mixes, after 4 days, stirring is primary weekly；
C. it ferments 20-30 days, measures amino-acid nitrogen and reach 0.7g/100g, stop heating fermentation, fermenting-ripening.
Air blast finishes, and by tank mouth material wiped clean, lid covers, and health is cleaned up.
5. flour paste tune boils：
The substance of following masses is added in, and is stirred evenly.
6. flour paste packaging sterilizing：
A. storagetank, bottle placer and pipeline are thoroughly cleaned up, when necessary with the tools such as brush assist, after with 75% wine
Essence disinfection, disinfecting time are no less than 30 minutes, recovered alcohol；
B. cooked sauce will be adjusted to be put into storagetank, bottle placer is adjusted according to filling specification, makes overgauge that must not surpass
2g is crossed, after mixing up, is started filling.
Claims (10)
1. a kind of soya sauce production technology, it is characterised in that：Including following operating procedure：Sauce pre-treatment, sauced are bent, sauce fermentation,
Flour paste tune boils knead dough sauce packaging sterilizing.
2. soya sauce production technology according to claim 1, it is characterised in that：Sauce pretreatment process is：Soybean and water with
Mass ratio 3:In 1 input tank, by impregnating, boiling；After sauce is mixed with Qu Jingyu flour, soybean after boiling is added in.
3. soya sauce production technology according to claim 2, it is characterised in that：20 ± 2 centimetres of soybean is crossed in water logging in immersion,
Soaking time 6-12 hours, cooking pressure 0.5-0.6Mpa, digestion time are 5-10 minutes；The bent essence of soybean, flour and sauce
Mass ratio be (5-7)：(3-5)：(0.1-0.2).
4. soya sauce production technology according to claim 1, it is characterised in that：Sauce yeast making process is：Preheat Quchi, static
Culture, primary turn over bent, secondary turn over song and go out song.
5. soya sauce production technology according to claim 4, it is characterised in that：Starter-making temperature is 28-40 DEG C, the koji-making time
It is 42-48 hours.
6. soya sauce production technology according to claim 1, it is characterised in that：Sauce fermentation process is：Launch brine, song enters
Fermentation tank is passed through steam, air blast stirring, fermentation, stops heating fermentation and fermenting-ripening.
7. soya sauce production technology according to claim 6, it is characterised in that：After steam, water temperature is maintained at 50-60
DEG C, it ferments 20-30 days, when amino-acid nitrogen reaches 0.7g/100g, stops fermentation, fermenting-ripening.
8. soya sauce production technology according to claim 1, it is characterised in that：Sauce tune sequentially adds following matter during boiling
Measure the substance of percentage, based on pure sauce quality, white granulated sugar 1.25%；Monosodium glutamate 1.25%；IMP0.1%；Potassium sorbate
0.0625%；Sucralose 0.00375%；Acesulfame potassium 0.0125%；Brine 11.875%；Water 9.375%.
9. soya sauce production technology according to claim 8, it is characterised in that：It is 86-92 DEG C that tune, which boils temperature, keeps the temperature 30 points
Clock.
10. soya sauce production technology according to claim 1, it is characterised in that：Flour paste packaging sterilizing process is：Cleaning,
Disinfection, recovered alcohol adjust cooked sauce to be put into storagetank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711286372.5A CN108236076A (en) | 2017-12-07 | 2017-12-07 | Soya sauce production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711286372.5A CN108236076A (en) | 2017-12-07 | 2017-12-07 | Soya sauce production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108236076A true CN108236076A (en) | 2018-07-03 |
Family
ID=62701021
Family Applications (1)
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| CN201711286372.5A Pending CN108236076A (en) | 2017-12-07 | 2017-12-07 | Soya sauce production technology |
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Citations (4)
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|---|---|---|---|---|
| KR100880254B1 (en) * | 2007-09-07 | 2009-01-28 | 박영자 | A method for preparing fermented soybean sauce by mistletoe |
| CN104719867A (en) * | 2015-03-24 | 2015-06-24 | 梁永正 | Production technology for soybean paste |
| 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 |
| CN106235023A (en) * | 2016-09-24 | 2016-12-21 | 安徽咱家田生态农业有限公司 | A kind of preparation method of soya sauce |
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2017
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| KR100880254B1 (en) * | 2007-09-07 | 2009-01-28 | 박영자 | A method for preparing fermented soybean sauce by mistletoe |
| CN104719867A (en) * | 2015-03-24 | 2015-06-24 | 梁永正 | Production technology for soybean paste |
| 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 |
| CN106235023A (en) * | 2016-09-24 | 2016-12-21 | 安徽咱家田生态农业有限公司 | A kind of preparation method of soya sauce |
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