CN108991477A - A kind of production method of no-salt soy sauce - Google Patents
A kind of production method of no-salt soy sauce Download PDFInfo
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- CN108991477A CN108991477A CN201810678721.6A CN201810678721A CN108991477A CN 108991477 A CN108991477 A CN 108991477A CN 201810678721 A CN201810678721 A CN 201810678721A CN 108991477 A CN108991477 A CN 108991477A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention provides a kind of production method of no-salt soy sauce, from koji-making, the gentle song of heap, solid saltless prior fermentation, salt-free thick later stage fermentation, during salt-free after-ripening to brew no-salt soy sauce, pass through stage fermentation and temperature, oxicity accurately controls to make to obtain no-salt soy sauce finished product, period is with nutrition activating fluid, red yeast rice, Chinese medicine prevents in fermentation process sauce unstrained spirits rotten and does not breed miscellaneous bacteria in conjunction with to integrate, it also can increase the fragrance of no-salt soy sauce obtained, salt or other chemical preservatives are not added in fermentation process, protease in fermentation material, the vigor that carbohydrase etc. secretes enzyme system is high, gained no-salt soy sauce can both supplement the salt saliferous soy sauce high as amino acid content as needed, salt can also be not added or juice is added as needed and be deployed into salt-free no-salt soy sauce, this natural non-salt soy sauce is that prevention three is high, kidney trouble etc. Gospel is brought with dietotherapy rehabilitation, also opens new road for Fermentation Function bean product.
Description
Technical field
The present invention relates to salt-free brewing fermentative microorganism fields, and in particular to a kind of production method of no-salt soy sauce.
Background technique
It produces soy sauce for a long time and tempeh uses salt all to prevent putrid and deteriorated important substance, however
There is salt production soy sauce and soy food product to sum up following four big disadvantages:
One, salt content is higher in moromi (unstrained spirits), and enzyme is lower to the hydrolysis of raw material；
Two, the high food of long-term consumption salt can increase burden to heart, kidney, easily cause heart disease, hypertension and blood
A series of complication such as platelet hyperfunction, the disease incidence that will increase these chronic diseases are harmful to human health；
Three, with dregs of beans, soya-bean cake be raw material have salt produce soy sauce, extract soy sauce after residue of soya direct emission can pollute ring
Border.
Four, there are salt fermented sauce and tempeh, seasoning can only be used as because of salt content height, be unfavorable for development set
The novel soybean fermented product that the function factor and healthcare function of flavouring are integrated, is unfavorable for tempeh in functionality
Extensive use in food seriously constrains the exploitation of the functional food and high-grade health-care sauce of soy sauce, limits and send out soybean
The attention rate of ferment health care of food function and correct understanding；
In conclusion to change these drawbacks for having salt fermented sauce and bean product, needs to give full play to and make soy sauce
Physiological activator and its nutrition health-care functions, develop more integrate high nutrition, high concentration, high health-care function it is new
Type soybean fermentive food.
Once there are many people to carry out the research of salt-free fermentation soy sauce both at home and abroad, is showed no breakthrough effect, nineteen fifty-seven, I
The raising sauce unstrained spirits fermentation temperature that state introduces from the former Soviet Union is to 55-70 DEG C, and method to inhibit general living contaminants increases salt-free
The successful feasibility of sauce fermentation, but this salt-free fermentation technology by high temperature can be such that protease, peptase, carbohydrase etc. hydrolyzes
The hydrolysing activity of enzyme is greatly lowered, and can also inhibit the normal procreation of low temperature beneficial bacterium in saccharomycete, lactic acid bacteria etc. to grow, also
Unfermentable high-quality, the fermented sauce sauce class of high nutrition out.Japan prepares soy sauce using preservative method, at fermenting grain (wine with dregs)
The preservative substances such as middle addition chlorethanol, salicylic acid, sulfurous acid replace salt, although can also play degradation and fermentation, produce
Product are without paste flavor taste, and there are also acid smells, while toxicity is all presented in the above preservative, is harmful to human health, and therefore, do not permit yet so far
It is allowable in production (Chinese flavouring magazine 1 phase in 2003 monograph of page seven and summary).
Over more than 100 years, be engaged in both at home and abroad soy sauce sauce class production industry experts, scholar all exploratory development ferment beans system
Product get rid of salt to the inhibiting effect of enzyme, explore and produce soy sauce sauce class fermented food with salt-free working system.In existing patent, Shen
Number please disclose a kind of salt-free fermentation method of soy sauce for a patent of invention of CN201410619970.X, at it is bent in moromi plus
Salt will be also added after alcoholic fermentation by entering carries out afterripening fermentation again, during joined salt, obtained soy sauce is not real
No-salt soy sauce in meaning；Application No. is the patents of invention of CN201010576474.2 to disclose a kind of no-salt soy sauce, is making
After koji fermentation plus 12-13Be hot salt brine is mixed and is continued into fermentation vat, this is clearly to have salt fermentation；Application No. is
The Japanese invention patent of CN200410045190.5 discloses a kind of less salt soy sauce, and application official documents and correspondence the 20th addresses that " present invention mentions
For brine concentration 9W/V%Or hereinafter, this is obviously also to have salt fermentation.
A host of facts show: being more than China at present, be exactly in Japan and the United States, these developed countries of English still without salt-free, nothing
The natural biological fermentation no-salt soy sauce of synthesis chemistry substitution salt production.
Summary of the invention
Based on the above prior art, it is true to obtain that the purpose of the invention is to provide a kind of production methods of no-salt soy sauce
Positive no-salt soy sauce.
In order to reach the goals above, the technical solution adopted by the present invention are as follows: a kind of production method of no-salt soy sauce, according to original
The character of material during the fermentation changes comprising following steps:
Step 1, koji-making: add after the natural Chinese medicinal herb powder of 4~6 parts by weight is mixed with the dried malt powder of 14~16 parts by weight
Enter to account for the water of its total weight 50%~56% and turn uniformly, stir-bake to yellowish beans, 4~5 weights that 70~75 parts by weight cook are added later
It measures part brown shorts and turns to obtain and be inoculated with preceding material, be then added under conditions of 28~37 DEG C into material before inoculation and account for its total weight
4~6% koji simultaneously turns uniformly to complete inoculation, finally in the condition that temperature is 20~37 DEG C, humidity is 75%~95%
Under cultivated to obtain into material, during which, controlling temperature of the material before culture is 25~37 DEG C, controls material in culture period
Temperature be 28~37 DEG C；
Step 2, fermentation sauce unstrained spirits: the heap that successively carries out at material that step 1 is obtained is sent out gentle bent, solid saltless early period
Mature salt-free sauce unstrained spirits is obtained after ferment, salt-free thick later stage fermentation, salt-free after-ripening；
Wherein, the gentle bent technique of the heap specifically: in the sterile item that temperature is 15~36 DEG C, humidity is 45%~50%
It carries out obtaining bent unstrained spirits in heap gentle bent 1~3 hour under part, during which controlling bent unstrained spirits temperature is 28~37 DEG C；
The solid saltless prior fermentation technique specifically: the bent unstrained spirits after the gentle song of heap is placed in sterile jar fermenter
In, bent unstrained spirits surface cladding thickness is the food and medicament dual-purpose anti-corrosion fumet of 1~1.5cm, is then sealed by fermentation jar fermenter, starts to send out
It carries out turning over unstrained spirits for the first time after ferment 2~4 hours, when turning over unstrained spirits, opens sealing, remove the food and medicament dual-purpose anti-corrosion fumet on fermentation material surface
Drying nest, then the fermentation material in jar fermenter is moved into another sterile jar fermenter, then repeats above-mentioned covering food
The dual-purpose anti-corrosion fumet of medicine and the step of be sealed by fermentation, later, carried out once turning over unstrained spirits every 2~4 hours, two days later every 3 days
It is primary to turn over unstrained spirits, turned over every 6 days that unstrained spirits is primary, and during fermentation, the temperature for controlling fermentation material in jar fermenter is 15~37 after 3 rounds
℃；Fermentation obtained thick sauce unstrained spirits after 15~45 days；
The salt-free thick later stage fermentation technique specifically: be placed in the thick sauce unstrained spirits obtained through solid saltless prior fermentation
It shines and carries out shining system fermentation in jar for making or keeping thick soya bean sauce, during which, the temperature for controlling thick sauce unstrained spirits is 36 DEG C hereinafter, first 3 days turn over cylinder 2 times or more daily, and 3
After turning over cylinder 1 time, 30~45 days after it daily, it is primary to turn within every 7 days cylinder, and the salt-free after-ripening stage is entered after 21~25 days；Wherein, institute
State turn over cylinder be will shine jar for making or keeping thick soya bean sauce in thick sauce unstrained spirits turn to it is another it is sterile shine jar for making or keeping thick soya bean sauce in or will shine jar for making or keeping thick soya bean sauce in thick sauce unstrained spirits carry out
It stirs and cylinder bottom sauce unstrained spirits is turned into surface and continues to be sealed by fermentation；
Supplement the nutrients activating fluid during salt-free thick later stage fermentation, and the pH value for controlling thick sauce unstrained spirits is 5~6.5, control
The water content of thick sauce unstrained spirits is 60~65%；
The salt-free after-ripening technique specifically: antiseptin uniform fold is passed through into salt-free thick later stage fermentation in solarization jar for making or keeping thick soya bean sauce
Then solarization jar for making or keeping thick soya bean sauce is placed under daylight and carries out cruelly to form the anti-corrosion separation layer with a thickness of 0.5~1.5cm by obtained sauce unstrained spirits surface
Fermentation is shone, during which, the crack of anti-corrosion insulation surface is filled using Hongqu powder (red colouring agent) daily, is formed after 21 days on sauce unstrained spirits surface
The protective layer of stable strong, later to shining jar for making or keeping thick soya bean sauce progress light transmission sealing and continuing to ferment, the first month of sealing and fermenting is turned over weekly
It is primary to seal sauce unstrained spirits, it is primary to turn within second month every 10~15 days envelope sauce unstrained spirits, third month and sauce unstrained spirits is monthly moved cylinder once extremely later
The fermentation of sauce unstrained spirits becomes mature salt-free sauce unstrained spirits, wherein and the envelope sauce unstrained spirits that turns over is that the solarization jar for making or keeping thick soya bean sauce of sealing is broken a seal to and stirred its interior sauce unstrained spirits,
Light transmission sealing and fermenting is then continued to, the cylinder that moves is that the sauce unstrained spirits that one is shone in jar for making or keeping thick soya bean sauce is dug out to and moved to another to shine in jar for making or keeping thick soya bean sauce,
Then continue to light transmission sealing and fermenting；
Wherein, the food and medicament dual-purpose anti-corrosion fumet is obtained using following methods: by anti-corrosion flavouring traditional Chinese medicine powder, Hongqu powder (red colouring agent),
It obtains within diastatic fermentation cultivation 24~48 hours after dry glutinous rice powder is mixed according to 0.5~1.2:0.8~2.5:5~15 weight ratio
It arrives:
The antiseptin is obtained using following methods: by dry glutinous rice powder, Hongqu powder (red colouring agent), anti-corrosion flavouring traditional Chinese medicine powder according to 3~
The weight ratio of 6:0.5~1:0.3~0.6 is mixed to get；
The nutrition activating fluid is obtained using following methods: food and medicament dual-purpose anti-corrosion fumet being mixed to get with syrup: taking 1
~2kg sucrose, 0.5~1kg aspergillus oryzae, 1~2kg fresh fructus hordei particle, the dry hairy knotweed herb or root powder of 0.5~1kg as raw material and account for it always
The mixed liquor that water content is 70~85% is prepared after the Hongqu powder (red colouring agent) mixing of weight 0.2~0.5% with water, holding mixeding liquid temperature is
28~36 DEG C of condition, which stand activating 1~2 hour, obtains nutrition activating fluid.
Wherein, the anti-corrosion flavouring traditional Chinese medicine powder is obtained using formula as below: by 30~50g of Rhizoma Chuanxiong, 2~5g of Radix Angelicae Sinensis, Radix Codonopsis 3
~8g, 3~8g of Radix Astragali, 20~35g of fennel seeds, 20~35g of anise, 40~60g of illiciumverum, 40~60g of kaempferia galamga, Chinese prickly ash 10~
20g, it 20~45g of dried orange peel, 15~30g of cassia bark, 3~8g of cloves, 5~12g of spiceleaf, 15~25g of tsaoko, 5~12g of black pepper, does
It is milled after 30~60g of ginger, 8~15g of Radix Glycyrrhizae, 15~25g of orange peel, 3~8g of nutmeg, 5~12g of perilla leaf, 5~12g of wrinkled giant hyssop mixing
Obtain anti-corrosion flavouring traditional Chinese medicine powder；Wherein, preferably each raw material proportioning are as follows: Rhizoma Chuanxiong 50g, Radix Angelicae Sinensis 5g, Radix Codonopsis 3g, Radix Astragali 3g, fennel fruit
Fragrant 30g, anise 30g, illiciumverum 50g, kaempferia galamga 50g, Chinese prickly ash 15g, dried orange peel 30g, cassia bark 20g, cloves 5g, spiceleaf 10g, tsaoko
20g, black pepper 10g, rhizoma zingiberis 50g, Radix Glycyrrhizae 10g, orange peel 20g, nutmeg 5g, perilla leaf 10g, wrinkled giant hyssop 10g.
No-salt soy sauce, technique specifically: according to every is made in step 3, the salt-free sauce unstrained spirits of maturation finally obtained using step 2
The mature salt-free sauce unstrained spirits of 80~100kg adds the ratio of 80~130kg clear water, enters in agitated kettle after mixing, steady fire 30~45 after boiling
Minute sterilizing, is wrapped up with filter cloth while hot and squeezes to obtain the salt-free taste soy sauce of 80~110kg；
Alternatively, adding the ratio of 80~100kg clear water and 4~8kg sucrose, mixing according to the mature salt-free sauce unstrained spirits of 80~100kg
After boil, it is cooling after stirring impregnate 16~22 hours, then wrapped up with filter cloth and squeeze to obtain the salt-free Normal juice sauce of 80~110kg
Oil, then salt-free pure soy sauce is transferred in the shallow cylinder that depth is 40~90cm, ferment in nature obtains in closed sunshine canopy
Salt-free taste soy sauce.
The production method of no-salt soy sauce provided by the invention can be used full-automatic sterile installation for fermenting and carry out systematic hair
Ferment carries out intelligent control to processes such as temperature, humidity, charging, discharges in fermentation process by machine, can overcome in this way
The weather of certain areas, temperature are not suitable for carrying out the defect of soy sauce production, anywhere can build fermentation system and go forward side by side
Row automated production；Can also adaptation to local conditions according to local climate and environmental condition, energy is built in the place for selecting air quality good
The enclosed indoor fermenting house or sunshine dew fermenting house for crossing air filtering, corresponding full people is carried out according to the transition in season
Work or semi-automatic artificial fermentation, as optimization, the process fermented using indoor fermenting house or sunshine dew fermenting house
In, according to the transition in season, select the culture for carrying out material lunar calendar January to March in the step 1, just winter in this season
The spring is gone, harmful miscellaneous bacteria is few, and during the warmth of spring, all the flowers bloom, and the beneficial microbes such as wild aspergillus oryzae, saccharomycete and other moulds are numerous in nature
Grow vigorous, enzyme activity significantly improves, and the soy sauce amino acid content with rape the flowers are in blossom season made soy sauce material production is higher, and quality is more
Good, tasty mouthfeel is mellow；It selects to carry out heap gentle song lunar calendar late September in the step 2, the time of the gentle song of heap is 1~2
Hour, this seasonal temperature is suitable for that the material fermentation activity after the gentle song of heap is high, and the fermentation after being creates advantage,
Other seasons carry out the gentle song of heap and then want corresponding adjustment time, and spring temperature is similar to autumn, carry out the gentle song of heap in spring
Time is 1~2 hour, is 1 hour in the time that summer carries out the gentle song of heap, and the time for carrying out the gentle song of heap in winter is 2~3
Hour；Lunar calendar February in lunar calendar late September to the coming year carry out solid saltless prior fermentation, the first tenday period of a month in lunar calendar February to May into
The salt-free thick later stage fermentation of row carries out salt-free afterripening fermentation in lunar calendar the first tenday period of a month in May to lunar calendar August, especially shines in dog days in June
During sauce, scorching sun, weather is scorching, and the lower mushroom of thermophilic disappears, and bacillus alcalophilus instead of rises, thermophilic gemma
Bacillus sugar abundant, glycolysis enzyme system and tricarboxylic circulatory system enzyme system can make protein hydrolysis and starchiness at a higher temperature
Cracking it is insufficient to shine dew later period enzyme system supplemented with sauce unstrained spirits, moreover it is possible to generate charming paste flavor；In lunar calendar August in the step 3
Bottom carries out the brew of no-salt soy sauce to positive the end of month in the coming year, and harmful miscellaneous bacteria is few in air around here, is most in due course suitable to obtain after-ripening
Raw sauce brew the season for becoming no-salt soy sauce, finally obtain active peptide rich in, amino acid, vitamin and a variety of
The salt-free taste soy sauce of the photosynthetic bacteria of physiological activity；In this way, entirely fermentation process is from the Slight Cold in Great Cold in the first year to the coming year, after 12
Month or so turn over unstrained spirits shine dew make participate in fermentation mushroom and enzyme system from less to more, metabolite by rareness to enrich, salt-free sauce unstrained spirits
A variety of nutriments and physiological activator in photosynthetic bacteria more made by photosynthesis during turning over unstrained spirits and shining processed, has reconciled nothing
Salt shines the peculiar taste of sauce, increases dense paste flavor.
As optimization, the natural Chinese medicinal herb powder in the step 1 is obtained using following methods: by dry 2~6kg of flaccid knotweed herb,
Dry 150~220g of mulberry leaf, 150~220g of citrus leaf, 150~220g of ramulus cinnamomi leaf, 150~220g of folium artemisiae argyi, perilla leaf 150~
220g, 150~220g of bamboo leaf core, 80~120g of Radix Glycyrrhizae are cleaned, are cleaned, being dried, removed stem, milling, shine, obtain again after sieving；
Wherein, preferably each raw material proportioning are as follows: dry flaccid knotweed herb 4kg, dry mulberry leaf 200g, citrus leaf 200g, ramulus cinnamomi leaf 200g, folium artemisiae argyi 200g,
Perilla leaf 200g, bamboo leaf core 200g, Radix Glycyrrhizae 100g.
As optimization, the koji in the step 1 is that production soy sauce kind is made in the Lu that weight ratio is 0.3~0.8:0.6~1
Bent and yellow rice wine rhizopus mixing is bent.
As optimization, in the step 2 when environment temperature is at 20~35 DEG C or more, solid saltless prior fermentation carries out 15
Enter the salt-free thick later stage fermentation stage after~25 days, when environment temperature is at 20 DEG C or less, solid saltless prior fermentation is carried out
Enter the salt-free thick later stage fermentation stage after 35~45 days, specific fermentation time carries out true according to the environment and temperature on fermentation ground
It is fixed.
As optimization, during the solid saltless prior fermentation of the step 2, first will heap it is gentle it is bent after obtained bent unstrained spirits point
At two parts that moisture content is respectively 38~42% and 45~55%, the bent unstrained spirits loose casu for being 38~42% by first part of moisture content
In the bottom of sterile jar fermenter, then second part be 45~55% by moisture content bent unstrained spirits loose casu in the upper of first part of bent unstrained spirits
Layer covers food and medicament dual-purpose anti-corrosion fumet on second part of bent unstrained spirits surface later, is then sealed by fermentation jar fermenter.
As optimization, is wrapped up and squeezed using 300~400 mesh filter cloths in the step 3.
As advanced optimizing, it is sealed in the step 1 to 3 using non-toxic plastic cloth.
Beneficial effect
(1), the production method of no-salt soy sauce provided by the invention, from koji-making, the gentle song of heap, solid saltless prior fermentation,
Salt-free thick later stage fermentation, salt-free after-ripening pass through interim fermentation and temperature, oxicity to during brewing no-salt soy sauce
It accurately controls to make to obtain no-salt soy sauce finished product, fermentation process is during which prevented in conjunction with to integrate with nutrition activating fluid, red yeast rice, Chinese medicine
Middle sauce unstrained spirits is rotten and does not breed miscellaneous bacteria, moreover it is possible to increase the fragrance of no-salt soy sauce obtained, salt or other chemistry is not added in fermentation process
The vigor of preservative, the secretion enzyme system such as protease, carbohydrase in fermentation material is high, and gained no-salt soy sauce can both supplement as needed
Salt becomes the high saliferous soy sauce of amino acid content, salt can also be not added or be added as needed juice be deployed into it is salt-free
No-salt soy sauce, this natural non-salt soy sauce are that prevention three is high, and kidney trouble etc. brings Gospel with dietotherapy rehabilitation, is also Fermentation Function
Property bean product open new road.
(2), the production method of no-salt soy sauce provided by the invention, with traditional microorganism salt-free fermentation technology and to the modern times
Effect of the purebred mushroom according to different strain character in the different fermentations stage is inoculated with different mushrooms using substep, multistep, using more
The difference of the advantage function effect of kind bacterial strain, makes multi-cultur es mutualism, makes enzyme system eurythmy, so that multi-strain fermentation producing enzyme
Ability is much higher than single bacterial strain, the soy sauce hair especially carried out in enclosed indoor fermenting house or sunshine dew fermenting house
Ferment, for entire fermentation process from the Slight Cold in Great Cold in the first year to the coming year, the unstrained spirits that turns over after 12 months or so shines the mushroom that dew makes participation ferment
From less to more with enzyme system, by rare to enriching, salt-free sauce unstrained spirits is more made during turning over unstrained spirits and shining processed by photosynthesis metabolite
A variety of nutriments and physiological activator in photosynthetic bacteria, reconciled it is salt-free shine sauce peculiar taste, increase dense sauce
It is fragrant.
(3), the production method of no-salt soy sauce provided by the invention, fermentation temperature is low, is fermented using sealing anaerobic environment,
The respiration heat and decomposition heat generated in fermentation using a variety of advantage anaerobic bacterias, no matter spring, summer, autumn and winter fermentation can be in extraneous room temperature
Under conditions of carry out safely, smoothly complete fermenting and producing no-salt soy sauce overall process.
(4), the production method of no-salt soy sauce provided by the invention can be not only used for production no-salt soy sauce, it may also be used for production
The production of the fermentation class sauce such as bean product, the sauce produced is equally full of nutrition, and flavour is aromatic, gives off a strong fragrance.
(5), the production method of no-salt soy sauce provided by the invention can be used for carrying out the life of the various scales of no-salt soy sauce
It produces, indoors under outer normal temperature condition, the four seasons can produce successfully salt-free fermentation soy sauce, wherein middle-size and small-size production is with ceramic cylinder
It is best for round, though pithos occupied area is larger, heat preservation, storage warm nature can it is good, be easy for workers to manage, be also convenient for cleaning,
Blanking, stirring, envelope cylinder, thermometric, individually record and management, discharging etc., especially cylinder mouth is obturaged convenient for being tightened with plastic cloth, can do
It to air tight, does not soak, at low cost and soy sauce yield is high, quality is good；Large size, which produces, can be used stainless steel fermentation tank or cement (paving
Paste food-grade ceramic tile) fermentation vat, volume is big, charges more, and it is suitable for using the do mechanization operations such as pump, pipeline, facilitates management, though one
Secondary property investment is larger, but selectively builds pond down or build pond on the ground, and formula operation is fixed using automated machine, saves people
Work, suitable for the continuous production under free of contamination various geology and environmental condition, and it is easy to operate, guarantee both quality and quantity.
(6), the production method of no-salt soy sauce provided by the invention can adequately decompose each raw material in fermentation process
It is few with the residue of soya of utilization, generation and do not pollute the environment.
Embodiment
No-salt soy sauce production method provided by the invention is further detailed combined with specific embodiments below.
Embodiment 1
The present embodiment provides a kind of production methods of no-salt soy sauce, comprising the following steps:
Step 1, koji-making: in lunar calendar January to March, by the dried malt of the natural Chinese medicinal herb powder of 5 parts by weight and 14 parts by weight
The water for accounting for its total weight 55% is added after powder mixing and turns uniformly, stir-bake to yellowish beans, 5 parts by weight that 72 parts by weight cook are added later
Brown shorts simultaneously turn to obtain and are inoculated with preceding material, and the kind for accounting for its total weight 5% is then added into material before inoculation under conditions of 34 DEG C
Song simultaneously turns uniformly to complete inoculation, finally is cultivated to obtain under conditions of temperature is 21~23 DEG C, humidity is 80%
Material, during which, controlling temperature of the material before culture is 28~30 DEG C, and control material is 31~34 in the temperature of culture period
℃；
Wherein, the natural Chinese medicinal herb powder is obtained using formula as below: by dry flaccid knotweed herb 4kg, dry mulberry leaf 200g, citrus leaf
200g, ramulus cinnamomi leaf 200g, folium artemisiae argyi 200g, perilla leaf 200g, bamboo leaf core 200g, Radix Glycyrrhizae 100g cleaned, cleaned, being dried, go stem,
It is obtained after milling, multiple solarization, sieving；
The koji is that production soy sauce koji is made in the Lu that weight ratio is 0.5:0.8 and the mixing of yellow rice wine rhizopus is bent；
Step 2, fermentation sauce unstrained spirits: the heap that successively carries out at material that step 1 is obtained is sent out gentle bent, solid saltless early period
Mature salt-free sauce unstrained spirits is obtained after ferment, salt-free thick later stage fermentation, salt-free after-ripening；
Wherein, the gentle bent technique of the heap specifically: in lunar calendar late September, temperature be 20~22 DEG C, humidity 46
It carries out obtaining bent unstrained spirits in heap gentle bent 2 hours under~48% aseptic condition, during which controlling bent unstrained spirits temperature is 35~36 DEG C；
The solid saltless prior fermentation technique specifically: in lunar calendar February in lunar calendar late September to the coming year, first by heap temperature
The bent unstrained spirits obtained after profit is bent is divided into two parts that moisture content is respectively 39~41% and 47~50%, by first part of moisture content for 38~
42% bent unstrained spirits loose casu in the bottom of sterile jar fermenter, then second part be 45~55% by moisture content the loose heap of bent unstrained spirits
It is put in the upper layer of first part of bent unstrained spirits, the food and medicament dual-purpose anti-corrosion flavouring for being later 1~1.5cm in second part of bent unstrained spirits surface cladding thickness
Then jar fermenter is sealed by fermentation by agent, carry out turning over unstrained spirits for the first time after starting fermentation 4 hours, when turning over unstrained spirits, open sealing, remove hair
Then it is sterile to be moved into another by the drying nest of the food and medicament dual-purpose anti-corrosion fumet on ferment object surface for fermentation material in jar fermenter
In jar fermenter, the step of then repeating above-mentioned covering food and medicament dual-purpose anti-corrosion fumet and be sealed by fermentation, later, every 3 hours into
Row once turns over unstrained spirits, and it is primary to turn over unstrained spirits every 3 days two days later, and it is primary to turn over every 6 days unstrained spirits after 3 rounds, during fermentation, control jar fermenter
The temperature of middle fermentation material is 25~28 DEG C；Fermentation obtained thick sauce unstrained spirits after 35 days；
The salt-free thick later stage fermentation technique specifically: in lunar calendar March, by what is obtained through solid saltless prior fermentation
Thick sauce unstrained spirits, which is placed in solarization jar for making or keeping thick soya bean sauce, shine system fermentation, and during which, the temperature for controlling thick sauce unstrained spirits is 36 DEG C hereinafter, first 3 days daily
It turns over cylinder 2 times or more, after turning over cylinder 1 time, 40 days after 3 days daily, it is primary to turn within every 7 days after turning over cylinder 2 times, 2 days daily cylinder, after 21~25 days
Enter the salt-free after-ripening stage；Wherein, the cylinder that turns over is to turn the thick sauce unstrained spirits shone in jar for making or keeping thick soya bean sauce to another sterile solarization jar for making or keeping thick soya bean sauce
Or the thick sauce unstrained spirits shone in jar for making or keeping thick soya bean sauce is stirred and cylinder bottom sauce unstrained spirits is turned into surface and continues to be sealed by fermentation；
Supplement the nutrients activating fluid during salt-free thick later stage fermentation, and controls the pH value 5.5~6.2 of thick sauce unstrained spirits, control
The water content of thick sauce unstrained spirits is 62~64%；
The salt-free after-ripening technique specifically: in lunar calendar late May, antiseptin uniform fold is passed through in solarization jar for making or keeping thick soya bean sauce
Then the sauce unstrained spirits surface that salt-free thick later stage fermentation obtains will shine jar for making or keeping thick soya bean sauce to form the anti-corrosion separation layer with a thickness of 0.5~1.5cm
It is placed under daylight and carries out fermentation of being exposed to the sun, during which, be daily filled the crack of anti-corrosion insulation surface using Hongqu powder (red colouring agent), 21 days
The protective layer of stable strong is formed on sauce unstrained spirits surface afterwards, later to shining jar for making or keeping thick soya bean sauce progress light transmission sealing and continuing to ferment, is sealed by fermentation
First month, it is primary to turn over envelope sauce unstrained spirits weekly, and it is primary to turn within second month every 12 days envelope sauce unstrained spirits, third month and later monthly by sauce
Unstrained spirits shifting cylinder once becomes mature salt-free sauce unstrained spirits to the fermentation of sauce unstrained spirits, wherein the envelope sauce unstrained spirits that turns over is that the solarization jar for making or keeping thick soya bean sauce that will be sealed breaks a seal simultaneously
Its interior sauce unstrained spirits is stirred, then continues to light transmission sealing and fermenting, the cylinder that moves is to dig out the sauce unstrained spirits that one is shone in jar for making or keeping thick soya bean sauce and move to separately
In one solarization jar for making or keeping thick soya bean sauce, light transmission sealing and fermenting is then continued to；
Wherein, the food and medicament dual-purpose anti-corrosion fumet is obtained using following methods: by anti-corrosion flavouring traditional Chinese medicine powder, Hongqu powder (red colouring agent),
Dry glutinous rice powder obtains for diastatic fermentation cultivation 32 hours after mixing according to the weight ratio of 1:2:10:
The antiseptin is obtained using following methods: by dry glutinous rice powder, Hongqu powder (red colouring agent), anti-corrosion flavouring traditional Chinese medicine powder according to 4:1:
0.5 weight ratio is mixed to get；
The nutrition activating fluid is obtained using following methods: food and medicament dual-purpose anti-corrosion fumet being mixed to get with syrup: being taken
1kg sucrose, 1kg aspergillus oryzae, 1kg fresh fructus hordei particle, the dry hairy knotweed herb or root powder of 1kg are as raw material and the red yeast rice for accounting for its total weight 0.2%
The mixed liquor that water content is 70% is prepared with water after powder mixing, keeping mixeding liquid temperature is that 35 DEG C of condition carries out standing activation 2
Hour obtains nutrition activating fluid.
Wherein, the anti-corrosion flavouring traditional Chinese medicine powder is obtained using formula as below: by Rhizoma Chuanxiong 50g, Radix Angelicae Sinensis 5g, Radix Codonopsis 3g, Radix Astragali
3g, fennel seeds 30g, anise 30g, illiciumverum 50g, kaempferia galamga 50g, Chinese prickly ash 15g, dried orange peel 30g, cassia bark 20g, cloves 5g, spiceleaf
After 10g, tsaoko 20g, black pepper 10g, rhizoma zingiberis 50g, Radix Glycyrrhizae 10g, orange peel 20g, nutmeg 5g, perilla leaf 10g, wrinkled giant hyssop 10g mixing
Milling obtains anti-corrosion flavouring traditional Chinese medicine powder.
Step 3, at ten months bottoms of the lunar calendar, no-salt soy sauce is made in the salt-free sauce unstrained spirits of maturation obtained using step 2, and technique is specific
Are as follows: the ratio for adding 115kg clear water according to the mature salt-free sauce unstrained spirits of every 85kg enters in agitated kettle after mixing, steady fire 40 minutes after boiling
Sterilizing, is wrapped up with 300 mesh filter cloths while hot and squeezes to obtain the salt-free taste soy sauce of 80~110kg；
Wherein, the step 1 is sealed in 3 using non-toxic plastic cloth.
Embodiment 2
As in Example 1, difference place is, step 3 specifically: in agriculture for step 1, step 2 in embodiment 2
Ten months bottoms are gone through, no-salt soy sauce is made in the salt-free sauce unstrained spirits of maturation obtained using step 2, adds 100kg according to the mature salt-free sauce unstrained spirits of 85kg
The ratio of clear water and 6kg sucrose is boiled after mixing, and immersion 20 hours is sufficiently stirred after cooling, is then wrapped up and is pressed with filter cloth
Squeezing obtains the salt-free pure soy sauce of 80~110kg, then salt-free pure soy sauce is transferred in the shallow cylinder that depth is 80cm, in closed sun
Light, which shines sufficiently to ferment in canopy, obtains salt-free taste soy sauce.
The salt-free taste soy sauce for taking 500ml above-described embodiment 1, embodiment 2 to obtain respectively is according to national standards
" GB18186-2000 makes soy sauce " is detected, and testing result is as shown in table 1 below:
The detection of table 1 and result
Above-mentioned inspection result is it is found that the soy sauce produced using method provided by the invention, inspection result meet state
Family executes the pertinent regulations in standard " GB18186-2000 makes soy sauce ", and its salt content is zero, is pure no-salt soy sauce.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (8)
1. a kind of production method of no-salt soy sauce, which comprises the following steps:
Step 1, koji-making: it is added and accounts for after the natural Chinese medicinal herb powder of 4~6 parts by weight is mixed with the dried malt powder of 14~16 parts by weight
The water of its total weight 50%~56% simultaneously turns uniformly, and stir-bake to yellowish beans, 4~5 parts by weight that 70~75 parts by weight cook are added later
Brown shorts simultaneously turn to obtain and are inoculated with preceding material, be then added under conditions of 28~37 DEG C into material before inoculation account for its total weight 4~
6% koji simultaneously turn uniformly with complete inoculation, finally under conditions of temperature is 20~37 DEG C, humidity is 75%~95% into
Row culture obtains into material, and during which, controlling temperature of the material before culture is 25~37 DEG C, temperature of the control material in culture period
Degree is 28~37 DEG C；
Step 2, fermentation sauce unstrained spirits: heap gentle bent, solid saltless prior fermentation, nothing are successively carried out at material by what step 1 obtained
Mature salt-free sauce unstrained spirits is obtained after the thick later stage fermentation of salt, salt-free after-ripening；
Wherein, the gentle bent technique of the heap specifically: under the aseptic condition that temperature is 15~36 DEG C, humidity is 45%~50%
It carries out obtaining bent unstrained spirits in heap gentle bent 1~3 hour, during which controlling bent unstrained spirits temperature is 28~37 DEG C；
The solid saltless prior fermentation technique specifically: the bent unstrained spirits after the gentle song of heap is placed in sterile jar fermenter, it is bent
Unstrained spirits surface cladding thickness be 1~1.5cm food and medicament dual-purpose anti-corrosion fumet, then jar fermenter is sealed by fermentation, start fermentation 2~
It carries out turning over unstrained spirits for the first time after 4 hours, when turning over unstrained spirits, opens sealing, remove the dry of the food and medicament dual-purpose anti-corrosion fumet on fermentation material surface
Then dry part moves into the fermentation material in jar fermenter in another sterile jar fermenter, then repeat above-mentioned covering food medicine two
The step of with anti-corrosion fumet and being sealed by fermentation carried out once turning over unstrained spirits every 2~4 hours, turned over unstrained spirits every 3 days two days later later
Once, it is primary that unstrained spirits was turned over after 3 rounds every 6 days, during fermentation, the temperature for controlling fermentation material in jar fermenter is 15~37 DEG C；Hair
Ferment obtains thick sauce unstrained spirits after 15~45 days；
The salt-free thick later stage fermentation technique specifically: the thick sauce unstrained spirits obtained through solid saltless prior fermentation is placed in solarization sauce
It carries out shining system fermentation in cylinder, during which, the temperature for controlling thick sauce unstrained spirits is 36 DEG C hereinafter, first 3 days turn over cylinder 2 times or more, after 3 days daily
After turning over cylinder 1 time, 30~45 days daily, it is primary to turn within every 7 days cylinder, and the salt-free after-ripening stage is entered after 21~25 days；Wherein, described to turn over
Cylinder be will shine jar for making or keeping thick soya bean sauce in thick sauce unstrained spirits turn to it is another it is sterile shine jar for making or keeping thick soya bean sauce in or by shine jar for making or keeping thick soya bean sauce in thick sauce unstrained spirits be stirred
And cylinder bottom sauce unstrained spirits is turned into surface and continues to be sealed by fermentation；
Supplement the nutrients activating fluid during salt-free thick later stage fermentation, and the pH value for controlling thick sauce unstrained spirits is 5~6.5, is controlled thick
The water content of sauce unstrained spirits is 60~65%；
The salt-free after-ripening technique specifically: obtain antiseptin uniform fold by salt-free thick later stage fermentation in solarization jar for making or keeping thick soya bean sauce
Sauce unstrained spirits surface to form the anti-corrosion separation layer with a thickness of 0.5~1.5cm, then will shine jar for making or keeping thick soya bean sauce and be placed under daylight and carry out the hair that is exposed to the sun
During which the crack of anti-corrosion insulation surface is filled using Hongqu powder (red colouring agent) daily, forms stabilization on sauce unstrained spirits surface after 21 days by ferment
Firm protective layer, later to shining jar for making or keeping thick soya bean sauce progress light transmission sealing and continuing to ferment, the first month of sealing and fermenting turns over weekly envelope sauce
Unstrained spirits is primary, and it is primary to turn within second month every 10~15 days envelope sauce unstrained spirits, third month and sauce unstrained spirits is monthly moved cylinder once to sauce unstrained spirits later
Fermentation becomes mature salt-free sauce unstrained spirits, wherein the envelope sauce unstrained spirits that turns over is that the solarization jar for making or keeping thick soya bean sauce of sealing breaks a seal and stirs its interior sauce unstrained spirits, then
Continue light transmission to be sealed by fermentation, the cylinder that moves is that the sauce unstrained spirits that one is shone in jar for making or keeping thick soya bean sauce is dug out to and moved to another to shine in jar for making or keeping thick soya bean sauce, then
Continue light transmission to be sealed by fermentation；
Wherein, the food and medicament dual-purpose anti-corrosion fumet is obtained using following methods: by anti-corrosion flavouring traditional Chinese medicine powder, Hongqu powder (red colouring agent), do it is glutinous
Rice powder obtains for diastatic fermentation cultivation 24~48 hours after mixing according to 0.5~1.2:0.8~2.5:5~15 weight ratio:
The antiseptin is obtained using following methods: by dry glutinous rice powder, Hongqu powder (red colouring agent), anti-corrosion flavouring traditional Chinese medicine powder according to 3~6:0.5
The weight ratio of~1:0.3~0.6 is mixed to get；
The nutrition activating fluid is obtained using following methods: food and medicament dual-purpose anti-corrosion fumet is mixed to get with syrup: take 1~
2kg sucrose, 0.5~1kg aspergillus oryzae, 1~2kg fresh fructus hordei particle, the dry hairy knotweed herb or root powder of 0.5~1kg as raw material and account for its gross weight
The mixed liquor that water content is 70~85% is prepared with water after the Hongqu powder (red colouring agent) mixing of amount 0.2~0.5%, keeping mixeding liquid temperature is 28
~36 DEG C of condition, which stand activating 1~2 hour, obtains nutrition activating fluid.
Wherein, the anti-corrosion flavouring traditional Chinese medicine powder is obtained using formula as below: by 30~50g of Rhizoma Chuanxiong, 2~5g of Radix Angelicae Sinensis, Radix Codonopsis 3~
8g, 3~8g of Radix Astragali, 20~35g of fennel seeds, 20~35g of anise, 40~60g of illiciumverum, 40~60g of kaempferia galamga, 10~20g of Chinese prickly ash,
20~45g of dried orange peel, 15~30g of cassia bark, 3~8g of cloves, 5~12g of spiceleaf, 15~25g of tsaoko, 5~12g of black pepper, rhizoma zingiberis 30
It is milled after~60g, 8~15g of Radix Glycyrrhizae, 15~25g of orange peel, 3~8g of nutmeg, 5~12g of perilla leaf, 5~12g of wrinkled giant hyssop mixing to obtain the final product
To anti-corrosion flavouring traditional Chinese medicine powder.
No-salt soy sauce, technique is made in step 3, the salt-free sauce unstrained spirits of maturation finally obtained using step 2 specifically: according to every 80~
The mature salt-free sauce unstrained spirits of 100kg adds the ratio of 80~130kg clear water, enters in agitated kettle after mixing, steady fire 30~45 minutes after boiling
Sterilizing, is wrapped up with filter cloth while hot and squeezes to obtain the salt-free taste soy sauce of 80~110kg；
Alternatively, adding the ratio of 80~100kg clear water and 4~8kg sucrose according to the mature salt-free sauce unstrained spirits of 80~100kg, boiled after mixing
Boiling is stirred after cooling and is impregnated 16~22 hours, then wrapped up with filter cloth and squeeze to obtain the salt-free pure soy sauce of 80~110kg,
Salt-free pure soy sauce is transferred in the shallow cylinder that depth is 40~90cm again, ferment in nature obtains salt-free in closed sunshine canopy
Taste soy sauce.
2. the production method of no-salt soy sauce according to claim 1, which is characterized in that in lunar calendar January in the step 1
The culture that material is carried out to March carries out the gentle song of heap in lunar calendar the middle ten days and the last ten days in September in the step 2, lunar calendar late September extremely
Lunar calendar February in the coming year carries out solid saltless prior fermentation, carries out salt-free thick later stage fermentation in the first tenday period of a month in lunar calendar February to May,
Carry out salt-free afterripening fermentation lunar calendar the first tenday period of a month in May to lunar calendar August, in the step 3 at the bottom of lunar calendar August to the positive the end of month in the coming year into
The preparation of the salt-free taste soy sauce of row.
3. the production method of no-salt soy sauce according to claim 1, which is characterized in that the natural medium-height grass in the step 1
Medicinal powder is obtained using following methods: by dry 2~6kg of flaccid knotweed herb, dry 150~220g of mulberry leaf, 150~220g of citrus leaf, ramulus cinnamomi leaf
150~220g, 150~220g of folium artemisiae argyi, 150~220g of perilla leaf, 150~220g of bamboo leaf core, 80~120g of Radix Glycyrrhizae are cleaned, are washed
Only, dry, remove stem, milling, shine, obtained after sieving again.
4. the production method of no-salt soy sauce according to claim 1, which is characterized in that the koji in the step 1 is attached most importance to
Amount is than being the Lu wine production soy sauce koji of 0.3~0.8:0.6~1 and the mixing song of yellow rice wine rhizopus.
5. the production method of no-salt soy sauce according to claim 1, which is characterized in that work as environment temperature in the step 2
At 20~35 DEG C, solid saltless prior fermentation enters the salt-free thick later stage fermentation stage after carrying out 15~25 days, when environment temperature
For degree at 20 DEG C or less, solid saltless prior fermentation enters the salt-free thick later stage fermentation stage after carrying out 35~45 days.
6. the production method of no-salt soy sauce according to claim 1, which is characterized in that before the solid saltless of the step 2
In phase fermentation process, first by heap it is gentle it is bent after obtained bent unstrained spirits be divided into that moisture content is respectively 38~42% and 45~55% two
Part, by first part of moisture content be 38~42% bent unstrained spirits loose casu in the bottom of sterile jar fermenter, then second part will be aqueous
The bent unstrained spirits loose casu that rate is 45~55% covers food and medicament dual-purpose on second part of bent unstrained spirits surface later in the upper layer of first part of bent unstrained spirits
Jar fermenter, is then sealed by fermentation by anti-corrosion fumet.
7. the production method of no-salt soy sauce according to claim 1, which is characterized in that in the step 3 using 300~
400 mesh filter cloths carry out wrapping and take oil with squeezing.
8. the production method of no-salt soy sauce according to any one of claims 1 to 7, which is characterized in that in the step 1 to 3
It is sealed using non-toxic plastic cloth.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112877171A (en) * | 2021-01-07 | 2021-06-01 | 贵州赤水古法酱香晒醋有限责任公司 | Sealing and airing method for red water sunned vinegar |
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| CN101088398A (en) * | 2006-06-13 | 2007-12-19 | 伍庶 | No-salt soy sauce |
| CN101176547A (en) * | 2007-11-29 | 2008-05-14 | 包启安 | Technique for preparing sauce, bean paste by salt free zymolysis |
| CN107495068A (en) * | 2017-09-01 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of preservative for soy and preparation technology |
| KR20180082173A (en) * | 2017-01-10 | 2018-07-18 | 황현숙 | Manufacturing method of soybean paste, soy sauce, ssamjang, hot pepper paste, chojang using Glycyrrhiza and the same thereof |
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| CN1300561A (en) * | 2000-07-15 | 2001-06-27 | 范庆军 | Fragrent oriental wornwood-astragalus root soy and its preparing process |
| CN101088398A (en) * | 2006-06-13 | 2007-12-19 | 伍庶 | No-salt soy sauce |
| CN101176547A (en) * | 2007-11-29 | 2008-05-14 | 包启安 | Technique for preparing sauce, bean paste by salt free zymolysis |
| KR20180082173A (en) * | 2017-01-10 | 2018-07-18 | 황현숙 | Manufacturing method of soybean paste, soy sauce, ssamjang, hot pepper paste, chojang using Glycyrrhiza and the same thereof |
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