CN1100497C - Technology for brewing low-salt solid soy sauce - Google Patents
Technology for brewing low-salt solid soy sauce Download PDFInfo
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- CN1100497C CN1100497C CN98110564A CN98110564A CN1100497C CN 1100497 C CN1100497 C CN 1100497C CN 98110564 A CN98110564 A CN 98110564A CN 98110564 A CN98110564 A CN 98110564A CN 1100497 C CN1100497 C CN 1100497C
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Abstract
The present invention relates to an improved new method for brewing solid soy sauce with low salt, which comprises the steps in sequence of raw material processing, leaven preparation, fermentation and soy sauce extraction. The present invention has the principal improved key point that raw materials of starch and brine are mixed for fermentation after leaven preparation. In addition, fermentation management uses the method of cyclically extracting and showering fermented osmotic liquid in the fermentation. The method has simple technology and easy implementation and operation. The produced soy sauce has the peculiar flavor of natural soy sauce, the thick and heavy flavor of the soy sauce, fresh and delicious taste and rich nutrition. The implementation of the method solves the problem of poor flavor of solid fermented soy sauce with low salt, which besets manufacturers of the soy sauce all the time for many years.
Description
The present invention relates to the new method that a kind of improved low salt solid sauce is brewageed, belong to soy sauce and make the field.
Soy sauce is one of common flavouring, is of wide application.The brewing method of soy sauce is divided into natural solarization usually and reveals production method and low-salt solid brewing method, the soy sauce sauce that natural solarization dew production method is produced is aromatic strongly fragrant, delicious flavour, but this method fermentation period is long, must need the time about half a year, be unfavorable for large-scale production, respectively brewage producer at present and adopt the low-salt solid brewing method mostly, this method is with short production cycle, but the flavor of soy sauce of producing is not good enough, and this problem is troubling manufacturer always, the traditional fermentation method of continuing to use does not for many years obtain substantial improvement, raw material will all carry out maturation process such as boiling, and the fermentation management will be passed through processing such as moving the pond, or the like.
The new method that the object of the present invention is to provide a kind of improved low salt solid sauce to brewage, this method technology is simple, operation easy to implement, the soy sauce of producing has the peculiar flavour of natural soy sauce, and sauce is aromatic strongly fragrant, delicious flavour, and nutritious.
The new method that low salt solid sauce of the present invention is brewageed is carried out the extraction of raw material processing, koji, fermentation, soy sauce successively, and its technical essential is to admix starch material and salt solution after koji, ferments again.
More than the used starch material starch material of making a living, promptly cereal crops are pulverized directly acquisition of processing.This starch material need not keep the natural beneficial bacterium in the starch material through maturation process such as boilings, and is nutritious, is of high nutritive value, and can improves the local flavor of soy sauce brewing greatly, makes its peculiar flavour with natural soy sauce, and sauce is aromatic strongly fragrant, delicious flavour.Used starch material is the food starch material, can be one or more the combination in the starch materials such as wheat flour, corn flour, Chinese sorghum flour, potato class flour.
Method of the present invention, it is raw materials used wheat bran, dregs of beans, and the materials quality all should meet industry production requirement, and the materials weight proportion is:
1.5～2.5 parts of 2.5～3.5 parts of starch materials of 5 parts of wheat brans of dregs of beans.
Wherein, dregs of beans, wheat bran will pass through preliminary treatment:
(1) dregs of beans: i.e. defatted soybean, the pulverizing of defatted soybean is advisable with even thickness, and requiring particle diameter is 2～3mm, and the following amount of powder of 2mm is no more than 20%.
(2) profit water: after the first hot water with about 80 ℃ of defatted soybean soaks into, sneak into wheat bran again, mixing is equipped with steaming.
(3) steam material: the steamed material gets grog.
Starch material does not need to carry out maturation process, directly adds with raw material after the koji.Grog gets final product by common low salt solid sauce brewing method koji.
Fermentation is one of important procedure of soy sauce brewing, and the fermentation management of adopting in the present invention's fermentation is the fermentation penetrating fluid to be circulated take out the method for pouring, thereby has changed traditional pond method of moving.This method technology is simple, and implementation and operation is easy, and labour intensity is little, the more important thing is that taking out in this method drench operation, penetrating fluid has been increased and the contacting of air, adjusted technical process, make flavor of soy sauce improve, the soy sauce of producing has the peculiar flavour of natural soy sauce.
It is to carry out sprinkling from the below of sauce unstrained spirits along the surface that liquid suction pipe is evacuated to the sauce unstrained spirits that the pouring method is taken out in the circulation of fermentation penetrating fluid.Take out to drench and be operating as:
Went into the pond preceding 7 days, and took out every day and drench twice; Take out pouring every day once to the 15th day on the 7th day; Took out pouring once in per two days later on; Fermentation time is 35～40 days.
Fermentation in the fermentation procedure of the present invention is 80～100% of a brewing sauce raw material weight with the salt water yield, and the concentration of salt solution is 12～14 ° of B
e', temperature is 45～55 ℃.
Fermentation temperature of the present invention is 40～50 ℃.
Brewing method of the present invention has carried out scientific and reasonable adjustment, improvement from the processing of raw material, the operation that adds step, each step of raw material etc., makes the soy sauce of producing have the peculiar flavour of natural soy sauce, and sauce is aromatic strongly fragrant, delicious flavour, and nutritious.This method technology is simple, operation easy to implement.The enforcement of this method has solved a difficult problem that is always troubling soy sauce manufacturer low-salt solid-state fermentation sauce weak flavor for many years.
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1:
Get the raw materials ready: dregs of beans 2000Kg wheat bran 1200Kg wheat flour 800Kg
Dregs of beans is advisable with even thickness, and particle diameter is 2～3mm, and the following amount of powder of 2mm is no more than 20%; After dregs of beans soaked into about 80 ℃ hot water earlier, sneak into wheat bran again, steamed material behind the mixing, grog.Steam pressure is 1.5～2.0Kg/cm
2, steaming the material temperature is 125～130 ℃, the dwell time is 10min.The quality requirement of grog: be khaki, tool elasticity, savory, no hard-core and swimming, tack-free, there is not other bad smell, moisture is 48～54%, digestibility is more than 80%, no N albumen.
Grog is cooled to below 45 ℃, inserts kind of bent Shanghai and makes 3042 aspergillus oryzaes 0.2～0.4%, mixing koji.
Add wheat flour at Cheng Quzhong, mixing is put into the fermentation vat (fermentation vat has the liquid suction pipe that leads to the false end) of completing the false end, pours into salt solution again, waters even irrigating, and the salt water yield is 90% of a brewing sauce raw material weight, and the concentration of salt solution is 12 ° of B
e', temperature is 50 ℃, fermentation temperature is controlled to be 40～50 ℃.
During the fermentation, the method that the fermentation management adopts the penetrating fluid circulation of will fermenting to take out pouring is carried out, and the fermentation penetrating fluid is carried out sprinkling from the below of sauce unstrained spirits along the surface that liquid suction pipe is evacuated to the sauce unstrained spirits, takes out to drench to be operating as: went into the pond preceding 7 days, and took out every day and drench twice; Take out pouring every day once to the 15th day on the 7th day; Took out pouring once in per two days later on; Fermentation time is 38 days.
After the fermentation ends, can extract soy sauce according to common soy sauce extraction method.The soak of our usefulness is that brine strength is 15 ° of B
e', temperature is 80～90 ℃ a salt solution, usually, the quantity of at every turn using soak is that former one-tenth song is mixed half of the salt water yield, soaks 1～2 day at every turn.Soy sauce gets product after extract sterilized, dissolves, clarifies.
Finished product one-level soy sauce is pale red brown, lovely luster has denseer sauce perfume (or spice) and ester fragrance, delicious flavour, mellow, long, there is not burnt burning, salty comfortable mouthful, have the sauce fragrance of natural soy sauce uniqueness, and nutritious, nutritive value is big, its soluble saltless solid 〉=16g/100ml, nitrogenous (in nitrogen) 〉=1.3g/100ml, ammonia nitrogen (in nitrogen) 〉=0.7g/100ml.
Embodiment 2:
Partial parameters is as follows, and concrete operations are basically with embodiment 1.
Get the raw materials ready: dregs of beans 2000Kg wheat bran 1000Kg corn flour 1000Kg
Fermentation is 100% of a brewing sauce raw material weight with the salt water yield, and the concentration of salt solution is 14 ° of B
e', temperature is 50 ℃, and fermentation temperature is controlled to be 40～50 ℃, and fermentation time is 35 days.
Embodiment 3:
Partial parameters is as follows, and concrete operations are basically with embodiment 1.
Get the raw materials ready: dregs of beans 2000Kg wheat bran 1100Kg mealy potato 900Kg
Fermentation is 80% of a brewing sauce raw material weight with the salt water yield, and the concentration of salt solution is 13 ° of B
e', temperature is 50 ℃, and fermentation temperature is controlled to be 40～50 ℃, and fermentation time is 40 days.
Claims (5)
1, the new method brewageed of a kind of low salt solid sauce is carried out the extraction of raw material processing, koji, fermentation, soy sauce successively, it is characterized in that admixing living starch material and salt solution after the koji, ferments again.
2, method according to claim 1 is characterized in that starch material is the food starch material, is one or more the combination in wheat flour, corn flour, Chinese sorghum flour, the potato class flour.
3, method according to claim 1 and 2 is characterized in that raw materials used have wheat bran, dregs of beans, and the materials weight proportion is:
5 parts of dregs of beans, 2.5～3.5 parts in wheat bran, 1.5～2.5 parts of starch materials.
4, method according to claim 1, the method that the fermentation management adopts the penetrating fluid circulation of will fermenting to take out pouring in it is characterized in that fermenting is carried out, and the fermentation penetrating fluid carries out sprinkling from the below of sauce unstrained spirits along the surface that liquid suction pipe is evacuated to the sauce unstrained spirits, takes out to drench to be operating as:
Went into the pond preceding 7 days, and took out every day and drench twice; Take out pouring every day once to the 15th day on the 7th day; Took out pouring once in per two days later on; Fermentation time is 35～40 days.
5, method according to claim 4, it is characterized in that fermenting with the salt water yield is 80～100% of brewing sauce raw material weight, the concentration of salt solution is 12～14 ° of B
e', temperature is 45～55 ℃, fermentation temperature is 40～50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110564A CN1100497C (en) | 1998-11-11 | 1998-11-11 | Technology for brewing low-salt solid soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110564A CN1100497C (en) | 1998-11-11 | 1998-11-11 | Technology for brewing low-salt solid soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1252952A CN1252952A (en) | 2000-05-17 |
| CN1100497C true CN1100497C (en) | 2003-02-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98110564A Expired - Lifetime CN1100497C (en) | 1998-11-11 | 1998-11-11 | Technology for brewing low-salt solid soy sauce |
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| Country | Link |
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| CN (1) | CN1100497C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307900C (en) * | 2002-12-27 | 2007-04-04 | 北京王致和食品集团有限公司金狮酿造厂 | Sauce prodn. method with multiple aims and intermittences optimization |
| CN100398008C (en) * | 2006-01-20 | 2008-07-02 | 李锦记（新会）食品有限公司 | Method for increasing chlorine, nitrogen of procedure for fermenting soy sauce |
| CN102204662B (en) * | 2011-05-18 | 2012-11-07 | 刘三保 | Method for preparing a Siberian solomoseal rhizome sauce |
| CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
| CN103315269B (en) * | 2013-07-16 | 2015-07-15 | 常爱云 | Health-care soy and its preparation method |
| CN103519126B (en) * | 2013-09-29 | 2015-03-25 | 浙江秋梅食品有限公司 | Production method of high-calcium fish soybean sauce |
| CN104172102A (en) * | 2014-07-30 | 2014-12-03 | 佘延英 | Making technology for soybean sauce |
| CN104381964B (en) * | 2014-12-04 | 2016-05-18 | 滕州市鼎盛酿造有限责任公司 | A kind of soy sauce biological enzymolysis zymotechnique |
| CN107455726B (en) * | 2017-09-27 | 2019-02-26 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN108030057B (en) * | 2018-01-09 | 2021-07-13 | 湖州老恒和酿造有限公司 | Dark soy sauce and brewing method thereof |
| CN115053953A (en) * | 2022-06-16 | 2022-09-16 | 山东每日良食食品有限公司 | Low-salt solid fermentation process for soy sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127087A (en) * | 1995-03-18 | 1996-07-24 | 邵世勤 | Producing method of health care nutrient soy sauce |
-
1998
- 1998-11-11 CN CN98110564A patent/CN1100497C/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127087A (en) * | 1995-03-18 | 1996-07-24 | 邵世勤 | Producing method of health care nutrient soy sauce |
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| CN1252952A (en) | 2000-05-17 |
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