CN108813377A - Soya sauce and its production method - Google Patents
Soya sauce and its production method Download PDFInfo
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- CN108813377A CN108813377A CN201810991056.6A CN201810991056A CN108813377A CN 108813377 A CN108813377 A CN 108813377A CN 201810991056 A CN201810991056 A CN 201810991056A CN 108813377 A CN108813377 A CN 108813377A
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- 239000004615 ingredient Substances 0.000 claims abstract description 41
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- 244000025254 Cannabis sativa Species 0.000 claims description 8
- 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 6
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- 241000894006 Bacteria Species 0.000 description 1
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 125000005481 linolenic acid group Chemical group 0.000 description 1
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Classifications
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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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a kind of soya sauce and its production methods, belong to the brewing field of fermented product, and soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient.The production method of soya sauce includes the following steps：S100, it chooses after soya bean is cleaned and impregnates, soya bean and water are poured into boiling in pressure cooker after being soaked for a period of time, pulls out, drains the water after soya bean is well-done；S200, the soya bean after draining the water is dried；S300, it takes distiller's yeast and ingredient to mix with soya bean obtained by S2, after mixing evenly, is placed on room temperature fermentation, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass, and ingredient includes：Salt, wine, capsicum and sugar；S400, pure sauce is poured into hot oil and is pulled out after stirring 10-20s, obtain soya sauce；S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered one layer of soya sauce, and is lower than tank mouth, then soya sauce is sealed.The present invention uses the distiller's yeast made of yeast for brewing rice wine grass to make, and can improve the mouthfeel of soya sauce.
Description
Technical field
The invention belongs to the brewing field of fermented product more particularly to a kind of soya sauce and its production methods.
Background technique
Soya sauce is also known as soy sauce, beans sauce, is the traditional sauce in China, is fried with soya bean and grind post-fermentation and be made.
Yellow bean sauce has a strong paste flavor and ester flavor, salty comfortable mouth, for the libation at an ancient wedding ceremony, the various cooking methods such as boils in a covered pot over a slow fire, steams, fries, mixes, can also go with rice or bread, only
Food etc..
Soya sauce has effects that many：1, soya sauce energy appetite-stimulating and indigestion-relieving contains a large amount of good proteins in soya sauce, usually
Suitable soya sauce is added when cooking not only and can increase the nutrition of vegetable, moreover it is possible to protein be allowed to be converted under the action of microorganism
Amino acid, can allow the fresher and tenderer deliciousness of dish mouth, can play the important function of appetite-stimulating and indigestion-relieving.2, soya sauce can prevent cardiovascular disease
Disease, some linoleic acid plus linolenic acids are contained in soya sauce, these substances can supplement necessary fatty acid for human body, can also reduce
The content of Blood Cholesterol, can soften blood vessel, enhance cardiac contractility ability, improve cardiac function, it is usually often edible can be with
The generation for preventing a variety of cardiovascular diseases.3, soya sauce can supplement the nutrients, and soya sauce can supplement the nutrition of multiple beneficial for human body
Ingredient, especially protein and fat and the human bodies such as calcium, phosphorus and iron must substance can be transferred through eating soya sauce to absorb, it
Can promote body metabolism, can also improve brain cell activity, certain brain strengthening function can be played while improving human quality.
In recent years, soya sauce is increasingly liked by people, however traditional soya sauce Production Time is long, process is tedious, and ferments
Soya sauce mouthfeel out is bad.
Summary of the invention
The purpose of the present invention is to provide a kind of soya sauce and its production methods, to overcome the Huang that traditional zymotic comes out
The bad disadvantage of beans sauce mouthfeel.
To achieve the above object, the present invention provides a kind of soya sauce and its production methods, including：
Soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
The production method of the soya sauce includes the following steps：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, pours into clear water covering leaching in room temperature environment after cleaning
Bubble, soaking time should be 3-6 hours, soya bean and water then poured into boiling in pressure cooker, pulls out, drains after soya bean is well-done
Water；
S200, the soya bean after draining the water is dried, until after the moisture-free of soya bean surface；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, after mixing evenly, are placed on room temperature environment
Lower fermentation 12-24 hours obtains pure sauce, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes：Salt, wine, capsicum and sugar；
S400, pure sauce is poured into hot oil be stirred 10-20s after pull out, obtain soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer, and it is lower than tank mouth, then soya sauce is sealed.
It further, further include mincing soya bean by the S200.
Further, the temperature of the hot oil is 100-140 DEG C.
Further, the room temperature is 25-30 DEG C.
Further, the ingredient includes following raw material：5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum and sugar 1-
3 parts.
Further, the ingredient includes following raw material：1-3 parts of ginger, 1-3 parts of monosodium glutamate and 3-5 parts of vinegar.
Further, the time of the S100 boiling is 1-2 hours.
Further, the distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and Chinese herbal medicine
10-15 parts；
The preparation method of the distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
S4, the resulting powder of S1, S2 and S3 is mixed evenly, obtains mixed powder, removes the agglomeration in the mixed powder
Afterwards plus water, stirs evenly, pinches into distiller's yeast ball；
S5, by the distiller's yeast ball place in the cool, sunlight cannot be shone, after the distiller's yeast ball goes out one layer of villus, then will
The distiller's yeast ball is placed to be dried 1.5-3 days in the sun, and distiller's yeast can be obtained.
Further, after the S500 pours the complete whole of oil, remaining oil is averagely poured in each tank, and height of the oil in tank
Degree is lower than tank mouth.
Further, the number of the blanching in the step S1 and S2 is 1-2 times, and the time of the blanching is 15-20s.
Further, scalding in the step S1 and S3 can replace with pasteurize.
Further, the diameter for the powder that described S1, S2 and S3 are obtained is respectively less than 0.1mm.
Further, the range of the diameter for the powder that described S1, S2 and S3 are obtained is 0.01-0.05mm.
Further, the S2 includes the following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying.
Further, in the S4, the weight ratio of the mixed powder and water is 5:2-3.
Further, in the S4, the water is sterile water or temperature is 75-90 DEG C hot water.
Further, the Chinese herbal medicine powder includes：Bai Qu, CAULIS PIPER WALLICHII, cordate houttuynia, illiciumverum, cassia bark, fructus lycii, Radix Angelicae Sinensis, fennel fruit
4 kinds and 4 kinds or more in perfume, anise, cortex cinnamomi and radix rehmanniae preparata mix.
Further, the Chinese herbal medicine powder includes following raw material：White 5-10 parts of song, 5-10 parts of CAULIS PIPER WALLICHII, fish raw meat
It is 6-12 parts careless, it is 2-4 parts octagonal.
Further, the Chinese herbal medicine powder includes following raw material：It is 2-4 parts octagonal, 2-4 parts of cassia bark, fructus lycii 2-4
Part, 2-4 parts of Radix Glycyrrhizae.
Further, the Chinese herbal medicine powder includes following raw material：White 5-10 parts of song, 5-10 parts of CAULIS PIPER WALLICHII, fish raw meat
It is 6-12 parts careless, it is 2-4 parts octagonal, 2-4 parts of cassia bark, 2-4 parts of fructus lycii, 2-4 parts of Radix Angelicae Sinensis, 2-4 parts of fennel seeds, 2-4 parts of anise, cortex cinnamomi
2-4 parts, 2-4 parts of radix rehmanniae preparata and 2-4 parts of Radix Glycyrrhizae.
Compared with prior art, the present invention has the advantages that：
1, soya sauce provided by the present invention and its production method, raw material use the distiller's yeast made of yeast for brewing rice wine grass to be made, energy
The mouthfeel of soya sauce is improved, and obtains pouring into pure sauce in hot oil after pure sauce being stirred, can all pure sauce be sterilized, and make
Resulting soya sauce taste is more delicious, with oil cap crosses soya sauce before finally encapsulating, soya sauce isolation air after making bottling and
The pollution of bacterium, while can increase the shelf-life of soya sauce.Meanwhile using the production method energy of soya sauce provided by the present invention
Shorten the Production Time of soya sauce, enough so as to improve work task efficiency.
2, distiller's yeast provided by the present invention is made of yeast for brewing rice wine grass, and the preparation of distiller's yeast is located in advance without adding other enzymes
Reason, and the process for manufacturing distiller's yeast is few, the raw material sources of yeast for brewing rice wine grass are convenient, and the preparation method is simple, and it is low in cost, pass through this method
The distiller's yeast quality of preparation is high.Herbal powder is also used in distiller's yeast, by adding herbal powder, can increase the mouth of distiller's yeast
Sense, improves the quality of distiller's yeast.
Specific embodiment
The technical solution in the present invention is clearly and completely described below, it is clear that described embodiment is only
A part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art
Every other embodiment obtained without creative labor, shall fall within the protection scope of the present invention.
A kind of soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
Ingredient includes following raw material：5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum, 1-3 parts of sugar, 1-3 parts of ginger, monosodium glutamate 1-
3 parts and 3-5 parts of vinegar.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.The time of obtained soya sauce storage is longer, and soya sauce can be sourer.
Distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes：Bai Qu, CAULIS PIPER WALLICHII, cordate houttuynia, illiciumverum, cassia bark, fructus lycii, Radix Angelicae Sinensis, fennel seeds, anise, cortex cinnamomi and
4 kinds and 4 kinds or more in radix rehmanniae preparata mix.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
The diameter for the powder that S4, S1, S2 and S3 are obtained is respectively less than 0.1mm, and the resulting powder of S1, S2 and S3 be mixed
It is even, mixed powder is obtained, adds water, the hot water that water is sterile water or temperature is 75-90 DEG C, mixed powder after removing the agglomeration in mixed powder
Weight ratio with water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Soya sauce and its production method include following embodiment：
Embodiment 1
Soya sauce includes following raw material：50 parts of soya bean, 160 parts of distiller's yeast and 50 parts of ingredient；
Ingredient includes following raw material：1 part of 5 parts of salt, 20 parts of wine, 3 parts of capsicum and sugar.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
Embodiment 2
Soya sauce includes following raw material：60 parts of soya bean, 200 parts of distiller's yeast and 60 parts of ingredient；
Ingredient includes following raw material：2 parts of 6 parts of salt, 23 parts of wine, 4 parts of capsicum and sugar.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
Embodiment 3
Soya sauce includes following raw material：70 parts of soya bean, 240 parts of distiller's yeast and 70 parts of ingredient；
Ingredient includes following raw material：3 parts of 7 parts of salt, 25 parts of wine, 5 parts of capsicum and sugar.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
Embodiment 4
Soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
Ingredient includes following raw material：5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum, 1-3 parts of sugar and 1-3 parts of ginger.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
Embodiment 5
Soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
Ingredient includes following raw material：5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum, 1-3 parts of sugar and 1-3 parts of monosodium glutamate.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
Embodiment 6
Soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
Ingredient includes following raw material：5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum, 1-3 parts of sugar and 3-5 parts of vinegar.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
Embodiment 7
Soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
Ingredient includes following raw material：5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum, 1-3 parts of sugar, 1-3 parts of ginger and monosodium glutamate
1-3 parts.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
Embodiment 8
Soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
Ingredient includes following raw material：5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum, 1-3 parts of sugar, 1-3 parts of monosodium glutamate and vinegar
3-5 parts.
The production method of soya sauce includes：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, the room temperature environment for being 25-30 DEG C in temperature after cleaning
Clear water covering to be poured into impregnate, soaking time should be 3-6 hours, then pour into soya bean and water in pressure cooker boiling 1-2 hours, to
It pulls out, drains the water after soya bean is well-done；
S200, the soya bean after draining the water is dried, until directly carrying out S3 or by surface after the moisture-free of soya bean surface
Moisture free soya bean carries out S3 after being minced；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, and after mixing evenly, being placed on temperature is
It ferments 12-24 hours under 25-30 DEG C of room temperature environment, obtains pure sauce, distiller's yeast is made of yeast for brewing rice wine grass；
S400, pure sauce is poured into temperature is to pull out after being stirred 10-20s in 100-140 DEG C of hot oil, obtains soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer averagely pours remaining oil in each tank, and height of the oil in tank is lower than tank mouth after pouring the complete whole tanks of oil, then right
Soya sauce is sealed.
The embodiment of distiller's yeast and preparation method thereof is as follows：
Embodiment 9
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes：Bai Qu, CAULIS PIPER WALLICHII, cordate houttuynia, illiciumverum, cassia bark, fructus lycii, Radix Angelicae Sinensis, fennel seeds, anise, cortex cinnamomi and
4 kinds and 4 kinds or more in radix rehmanniae preparata mix.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
The diameter for the powder that S4, S1, S2 and S3 are obtained is respectively less than 0.1mm, and the resulting powder of S1, S2 and S3 be mixed
It is even, mixed powder is obtained, adds water, the hot water that water is sterile water or temperature is 75-90 DEG C, mixed powder after removing the agglomeration in mixed powder
Weight ratio with water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 10
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：White 5-10 parts of song, 5-10 parts of CAULIS PIPER WALLICHII, 6-12 parts of cordate houttuynia and illiciumverum 2-4
Part.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 11
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：It is 2-4 parts octagonal, 2-4 parts of cassia bark, 2-4 parts of fructus lycii and 2-4 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 12
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：White 5-10 parts of song, 2-4 parts of fructus lycii, 2-4 parts of Radix Angelicae Sinensis, 2-4 parts of fennel seeds and ripe
Ground 2-4 parts.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 13
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：5-10 parts of CAULIS PIPER WALLICHII, 6-12 parts of cordate houttuynia, 2-4 parts of cassia bark, 2-4 parts of fructus lycii
And 2-4 parts of cortex cinnamomi.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 14
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：White 5-10 parts of song, 5-10 parts of CAULIS PIPER WALLICHII, 6-12 parts of cordate houttuynia, octagonal 2-4
Part, 2-4 parts of anise and 2-4 parts of cortex cinnamomi.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 15
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：It is 2-4 parts octagonal, 2-4 parts of cassia bark, 2-4 parts of fructus lycii, 2-4 parts of Radix Angelicae Sinensis, fennel seeds
2-4 parts and 2-4 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 16
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：White 5-10 parts of song, 5-10 parts of CAULIS PIPER WALLICHII, 2-4 parts of cassia bark, 2-4 parts of fructus lycii, when
Return 2-4 parts, 2-4 parts of fennel seeds and 2-4 parts of radix rehmanniae preparata.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 17
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：It is 6-12 parts of cordate houttuynia, 2-4 parts octagonal, 2-4 parts of cassia bark, 2-4 parts of fructus lycii, greatly
2-4 parts of fennel, 2-4 parts of cortex cinnamomi, 2-4 parts of radix rehmanniae preparata and 2-4 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 18
A kind of distiller's yeast includes following raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：White 5-10 parts of song, 5-10 parts of CAULIS PIPER WALLICHII, 6-12 parts of cordate houttuynia, octagonal 2-4
Part, 2-4 parts of cassia bark, 2-4 parts of fructus lycii, 2-4 parts of Radix Angelicae Sinensis, 2-4 parts of fennel seeds, 2-4 parts of anise, 2-4 parts of cortex cinnamomi, 2-4 parts of radix rehmanniae preparata
And 2-4 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 19
A kind of distiller's yeast includes following raw material：25 parts of yeast for brewing rice wine grass, 30 parts of rice and 10 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：It is white bent 5 parts, 5 parts of CAULIS PIPER WALLICHII, 6 parts of cordate houttuynia, 2 parts octagonal, 2 parts of cassia bark, Chinese holly
2 parts of Qi, 2 parts of Radix Angelicae Sinensis, 2 parts of fennel seeds, 2 parts of anise, 2 parts of cortex cinnamomi, 2 parts of radix rehmanniae preparata and 2 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 20
A kind of distiller's yeast includes following raw material：37 parts of yeast for brewing rice wine grass, 45 parts of rice and 13 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：It is white bent 8 parts, 8 parts of CAULIS PIPER WALLICHII, 9 parts of cordate houttuynia, 3 parts octagonal, 3 parts of cassia bark, Chinese holly
3 parts of Qi, 3 parts of Radix Angelicae Sinensis, 3 parts of fennel seeds, 3 parts of anise, 3 parts of cortex cinnamomi, 3 parts of radix rehmanniae preparata and 3 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Embodiment 21
A kind of distiller's yeast includes following raw material：50 parts of yeast for brewing rice wine grass, 60 parts of rice and 15 parts of Chinese herbal medicine；
Chinese herbal medicine powder includes following raw material：It is white bent 10 parts, 10 parts of CAULIS PIPER WALLICHII, 12 parts of cordate houttuynia, 4 parts octagonal, cassia bark 4
Part, 4 parts of fructus lycii, 4 parts of Radix Angelicae Sinensis, 4 parts of fennel seeds, 4 parts of anise, 4 parts of cortex cinnamomi, 4 parts of radix rehmanniae preparata and 4 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
S2, it takes the rice of above-mentioned parts by weight to wear into powdery, specifically includes following steps：
S20, the rice for weighing above-mentioned parts by weight after being cleaned, drained with clear water, place 25-35 minutes at room temperature, make rice
Dry tack free；
S21, it is sterilized using pasteurization to the rice after drying；
S22, the rice after sterilizing is broken up, pulverizes the rice flour of powdering, rice flour is removed and is agglomerated, being placed on room temperature is 26-32
It is dried in the environment of DEG C, the rice flour after obtaining sterilizing-drying；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to 1-2 blanching, the time of blanching
For 15-20s, the step of blanching, can replace with pasteurize, then by blanching（Or sterilization）Yeast for brewing rice wine grass afterwards dries, is milled；
The range of the diameter for the powder that S4, S1, S2 and S3 are obtained is 0.01-0.05mm, and the resulting powder of S1, S2 and S3 is mixed
Conjunction stirs evenly, and obtains mixed powder, adds water, the heat that water is sterile water or temperature is 75-90 DEG C after removing the agglomeration in mixed powder
The weight ratio of water, mixed powder and water is 5:2-3 is stirred evenly, is pinched into distiller's yeast ball；
S5, by distiller's yeast ball place in the cool, sunlight cannot be shone, put after distiller's yeast ball goes out one layer of villus, then by distiller's yeast ball
It sets and dries 1.5-3 days in the sun, distiller's yeast can be obtained.
Each of soya sauce and its production method embodiment can be using in distiller's yeasts and the embodiment 9-21 of preparation method
Any one embodiment carry out using can be according to local market the case where selects very suitable distiller's yeast raw material to be produced.
Above disclosed is only a specific embodiment of the invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, can readily occur in variation or modification,
It is covered by the protection scope of the present invention.
Claims (9)
1. a kind of soya sauce and its production method, it is characterised in that：Including：
Soya sauce includes following raw material：50-70 parts of soya bean, 160-240 parts of distiller's yeast and 50-70 parts of ingredient；
The production method of the soya sauce includes the following steps：
S100, above-mentioned parts by weight are chosen, without lesion and unabroken soya bean, pours into clear water covering leaching in room temperature environment after cleaning
Bubble, soaking time should be 3-6 hours, soya bean and water then poured into boiling in pressure cooker, pulls out, drains after soya bean is well-done
Water；
S200, the soya bean after draining the water is dried, until after the moisture-free of soya bean surface；
S300, the distiller's yeast for taking above-mentioned parts by weight and ingredient are mixed with soya bean obtained by S200, after mixing evenly, are placed on room temperature environment
Lower fermentation 12-24 hours obtains pure sauce, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes：Salt, wine, capsicum and sugar；
S400, pure sauce is poured into hot oil be stirred 10-20s after pull out, obtain soya sauce；
S500, directly by soya sauce tinning, then the oil in oil cauldron poured on soya sauce, until oil just covered soya sauce one
Layer, and it is lower than tank mouth, then soya sauce is sealed.
2. soya sauce according to claim 1 and its production method, it is characterised in that：Further include by the S200, it will be yellow
Beans are minced.
3. soya sauce according to claim 1 and its production method, it is characterised in that：The temperature of the hot oil is 100-
140℃。
4. soya sauce according to claim 1 and its production method, it is characterised in that：The room temperature is 25-30 DEG C.
5. soya sauce according to claim 1 and its production method, it is characterised in that：The ingredient includes following parts by weight
Raw material：1-3 parts of 5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum and sugar.
6. soya sauce according to claim 5 and its production method, it is characterised in that：The ingredient includes following parts by weight
Raw material：1-3 parts of ginger, 1-3 parts of monosodium glutamate and 3-5 parts of vinegar.
7. soya sauce according to claim 1 and its production method, it is characterised in that：The time of the S100 boiling is 1-
2 hours.
8. soya sauce according to claim 1 and its production method, it is characterised in that：The distiller's yeast includes following parts by weight
Raw material：25-50 parts of yeast for brewing rice wine grass, 30-60 parts of rice and 10-15 parts of Chinese herbal medicine；
The preparation method of the distiller's yeast includes the following steps：
S1, it takes the yeast for brewing rice wine grass of above-mentioned parts by weight to be cleaned, the yeast for brewing rice wine grass after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery；
S3, it takes the middle medicinal herbs of above-mentioned parts by weight to be cleaned, the middle medicinal herbs after cleaning is subjected to blanching, then by the yeast for brewing rice wine after blanching
Grass dries, is milled；
S4, the resulting powder of S1, S2 and S3 is mixed evenly, obtains mixed powder, removes the agglomeration in the mixed powder
Afterwards plus water, stirs evenly, pinches into distiller's yeast ball；
S5, by the distiller's yeast ball place in the cool, sunlight cannot be shone, after the distiller's yeast ball goes out one layer of villus, then will
The distiller's yeast ball is placed to be dried 1.5-3 days in the sun, and distiller's yeast can be obtained.
9. soya sauce according to claim 1 and its production method, it is characterised in that：After the S500 pours the complete whole of oil,
Remaining oil averagely pours in each tank, and height of the oil in tank is lower than tank mouth.
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Citations (3)
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|---|---|---|---|---|
| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN104799204A (en) * | 2015-05-13 | 2015-07-29 | 哈尔滨工业大学 | Production method of soybean paste |
| CN107581504A (en) * | 2017-08-24 | 2018-01-16 | 通海县秀湖食品工业有限公司 | The processing method of wild Litsea pungens fermented soya bean |
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2018
- 2018-08-28 CN CN201810991056.6A patent/CN108813377A/en active Pending
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|---|---|---|---|---|
| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
| CN104799204A (en) * | 2015-05-13 | 2015-07-29 | 哈尔滨工业大学 | Production method of soybean paste |
| CN107581504A (en) * | 2017-08-24 | 2018-01-16 | 通海县秀湖食品工业有限公司 | The processing method of wild Litsea pungens fermented soya bean |
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Application publication date: 20181116 |