CN109123423A - Fermentation soya sauce and its production method - Google Patents
Fermentation soya sauce and its production method Download PDFInfo
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- CN109123423A CN109123423A CN201810991055.1A CN201810991055A CN109123423A CN 109123423 A CN109123423 A CN 109123423A CN 201810991055 A CN201810991055 A CN 201810991055A CN 109123423 A CN109123423 A CN 109123423A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 160
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 62
- 239000004615 ingredient Substances 0.000 claims abstract description 60
- 239000002994 raw material Substances 0.000 claims abstract description 59
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- 239000001390 capsicum minimum Substances 0.000 claims description 22
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- 235000014101 wine Nutrition 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 21
- 238000005054 agglomeration Methods 0.000 claims description 16
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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
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
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- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 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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- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005728 strengthening Methods 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- General Engineering & Computer Science (AREA)
- Biotechnology (AREA)
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Abstract
The invention discloses a kind of fermentation 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.Ferment soya sauce production method the following steps are included: S100, choose soya bean clean after impregnate, soya bean is subjected to boiling after being soaked for a period of time, pulls out, drains the water after soya bean is well-done；S200, after anhydrous outflow, mixed with the distiller's yeast of above-mentioned parts by weight and ingredient, after mixing evenly, be placed under room temperature environment and ferment；S300, after thoroughly ferment to after becoming mildewed, pour into hot oil stir after pull out, obtain soya sauce；S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；S500, bottling sealing.Whether using the production method of fermentation soya sauce provided by the present invention, process is simple, can shorten the Production Time of soya sauce, so as to improve work task efficiency, while can intuitively interpretation soya bean ferment thoroughly.
Description
Technical field
The invention belongs to the brewing field of fermented product more particularly to a kind of fermentation 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, a large amount of good proteins is contained 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 fermentation soya sauce and its production methods, to overcome the Huang of traditional zymotic
The disadvantage that process is tedious for beans sauce, mouthfeel is bad.
To achieve the above object, the present invention provides a kind of fermentation soya sauce and its production methods, comprising:
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 the following steps are included:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then soya sauce is sealed.
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 the following steps are included:
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 bottle, and height of the oil in bottle
Degree is lower than bottleneck.
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 the following steps are included:
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: 5-10 parts of Bai Qu, 5-10 parts of CAULIS PIPER WALLICHII, and 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, and fructus lycii 2-4
Part, 2-4 parts of Radix Glycyrrhizae.
Further, the Chinese herbal medicine powder includes following raw material: 5-10 parts of Bai Qu, 5-10 parts of CAULIS PIPER WALLICHII, and 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 invention has the following beneficial effects:
1, fermentation 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
It makes, the mouthfeel of soya sauce can be improved, and obtain pouring into pure sauce in hot oil after pure sauce being stirred, can all pure sauce be sterilized,
And keep resulting soya sauce taste more delicious, crosses soya sauce with oil cap before finally encapsulating, the soya sauce isolation after making bottling
The pollution of air and bacterium, while can increase the shelf-life of soya sauce.Using the production of fermentation soya sauce provided by the present invention
Method, process is simple, can shorten the Production Time of soya sauce, so as to improve work task efficiency, while can be straight
See whether interpretation soya bean ferments thoroughly.
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 fermentation soya sauce includes following raw material: 50-70 parts of soya bean, 160-240 parts of distiller's yeast and ingredient 50-70
Part；
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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then soya sauce is sealed.
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 include: 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 the following steps are included:
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, specifically 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；
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, stirs evenly, pinches 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.
Fermentation 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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.
Fermentation soya sauce production method include:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then 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 include: 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 the following steps are included:
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, specifically 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；
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, stirs evenly, pinches 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: 5-10 parts of Bai Qu, 5-10 parts of CAULIS PIPER WALLICHII, and 6-12 parts of cordate houttuynia and illiciumverum 2-4
Part.
The preparation method of distiller's yeast the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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, and 2-4 parts of fructus lycii and 2-4 parts of Radix Glycyrrhizae.
The preparation method of distiller's yeast the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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: 5-10 parts of Bai Qu, 2-4 parts of fructus lycii, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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: 5-10 parts of Bai Qu, 5-10 parts of CAULIS PIPER WALLICHII, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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: 5-10 parts of Bai Qu, 5-10 parts of CAULIS PIPER WALLICHII, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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: 5-10 parts of Bai Qu, 5-10 parts of CAULIS PIPER WALLICHII, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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 5 parts of Bai Qu, 5 parts of CAULIS PIPER WALLICHII, 6 parts of cordate houttuynia, 2 parts octagonal, 2 parts of cassia bark, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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 8 parts of Bai Qu, 8 parts of CAULIS PIPER WALLICHII, 9 parts of cordate houttuynia, 3 parts octagonal, 3 parts of cassia bark, and 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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: 10 parts of Bai Qu, 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 the following steps are included:
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, is milled；
S2, the rice of above-mentioned parts by weight is taken to wear into powdery, specifically 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；
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 the yeast for brewing rice wine grass after blanching (or sterilization) is dried, 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, stirs evenly, pinches 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 embodiment of fermentation soya sauce and its production method can be using distiller's yeast and the embodiment 9- of preparation method
Any one embodiment in 21 is carried out using can be according to local market the case where, the very suitable distiller's yeast raw material of selection carries out
Production.
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 (8)
1. a kind of fermentation soya sauce and its production method, it is characterised in that: include:
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 the following steps are included:
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, wait drain the water to anhydrous outflow, mix, stir evenly with the distiller's yeast of above-mentioned parts by weight and ingredient, make soya bean table
Face is stained with distiller's yeast and ingredient, is then placed under room temperature environment and ferments, and the distiller's yeast is made of yeast for brewing rice wine grass, and the ingredient includes:
Salt, wine, capsicum and sugar；
S300, it thoroughly ferments after soya bean to after becoming mildewed, pure sauce can be obtained, pure sauce is poured into hot oil after being stirred 10-20s
It pulls out, obtains soya sauce；
S400, boiling water sterilization is carried out to the bottle and bottle cap that prepare dress soya sauce；
S500, directly soya sauce put into the bottle after sterilization, then the oil in oil cauldron is poured on soya sauce, until oil just covers
One layer of soya sauce is crossed, and is lower than bottleneck, then soya sauce is sealed.
2. fermentation soya sauce according to claim 1 and its production method, it is characterised in that: the S500 pours the complete whole of oil
Afterwards, remaining oil averagely pours in each bottle, and height of the oil in bottle is lower than bottleneck.
3. fermentation 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. fermentation soya sauce according to claim 1 and its production method, it is characterised in that: the room temperature is 25-30 DEG C.
5. fermentation soya sauce according to claim 1 and its production method, it is characterised in that: the ingredient includes following heavy
Measure part raw material: 1-3 parts of 5-7 parts of salt, 20-25 parts of wine, 3-5 parts of capsicum and sugar.
6. fermentation soya sauce according to claim 5 and its production method, it is characterised in that: the ingredient includes following heavy
Measure part raw material: 1-3 parts of ginger, 1-3 parts of monosodium glutamate and 3-5 parts of vinegar.
7. fermentation soya sauce according to claim 1 and its production method, it is characterised in that: the time of the S100 boiling
It is 1-2 hours.
8. fermentation soya sauce according to claim 1 and its production method, it is characterised in that: the distiller's yeast includes following heavy
Measure part 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 the following steps are included:
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.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2018
- 2018-08-28 CN CN201810991055.1A patent/CN109123423A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (3)
| Title |
|---|
| 李学文: "《中国袖珍百科全书 现代技术及其它》", 30 September 2001, 长城出版社 * |
| 胡永良 等: "《乡风民俗》", 31 March 2017 * |
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