CN112120206A - Soy sauce production method - Google Patents
Soy sauce production method Download PDFInfo
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- CN112120206A CN112120206A CN202011084333.9A CN202011084333A CN112120206A CN 112120206 A CN112120206 A CN 112120206A CN 202011084333 A CN202011084333 A CN 202011084333A CN 112120206 A CN112120206 A CN 112120206A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000007605 air drying Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 15
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 241001107116 Castanospermum australe Species 0.000 claims description 5
- 235000021279 black bean Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 230000003321 amplification Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000000110 cooling liquid Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000021419 vinegar Nutrition 0.000 abstract description 3
- 239000000052 vinegar Substances 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 7
- 241000209140 Triticum Species 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008212 organismal development Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a soy sauce production method, which comprises the following steps: (1) raw materials: steaming semen Sojae Atricolor, cooling, air drying in shade for 8-12 days; (2) mixing: mixing air dried semen Sojae Atricolor with semen Tritici Aestivi, grinding, soaking in warm water, changing water for 3 times, each time for 30 min, and air drying; (3) selecting materials: mixing ginger, garlic, anise, bay leaves and fennel, frying in a wok for about 10 minutes at fifty degrees centigrade over slow fire, stirring until fragrance is given out, heating, putting into a pressure cooker, and mixing according to the weight ratio of 10: 1, boiling for 10 minutes; (4) steaming, 5, cooling and inoculating, 6, blending, 7, placing the fermented product under the sun or in a temperature control room, dissolving and shrinking the solubility of the product to a preset solubility, inspecting the quality and packaging. The invention provides a soy sauce preparation method, which has high production efficiency and short production period, and the prepared vinegar has rich flavor, thereby not only improving the soy sauce taste, but also being convenient for regulating different soy sauce tastes.
Description
Technical Field
The invention relates to the technical field of soy sauce brewing, in particular to a soy sauce making method.
Background
The soy sauce is a traditional seasoning in Chinese Han nationality Chinese major vegetable system. A liquid flavoring agent is brewed from bean, wheat, and bran. The red brown sauce has unique sauce flavor and delicious taste, and is helpful for promoting appetite.
Soy sauce evolved from soy sauce, and as early as over three thousand years, the Chinese world has recorded the production of soy sauce. The brewing of the soy sauce invented by the ancient Han nationality laborers is discovered only occasionally, and originates from the condiment used by the emperor in the ancient China, the earliest soy sauce is prepared by pickling fresh meat, and is similar to the current fish sauce preparation process, because the flavor is extremely good and gradually spreads to the folk, and the soy sauce is later discovered to be prepared into the soy sauce with similar and cheap flavor, so the soy sauce is widely spread for eating. In the early days, the lovers were spread with the Buddhist monk and spread all over the world, such as Japan, Korea and southeast Asia. The making of Chinese soy sauce is a kind of home and affairs art and secret in the early period, the brewing is mostly held by a certain master, the technology is often passed by offspring generations or passed by a master of the world, the brewing method soy sauce in a certain mode is commonly called soy sauce, and the soy sauce is mainly brewed by soy beans, wheat and salt through the procedures of oil preparation, fermentation and the like. The soy sauce has complicated components, and contains various amino acids, saccharides, organic acids, pigments, and flavors in addition to the components of salt. Mainly salty taste, and also delicate flavor, fragrance, etc. It can improve the taste of dishes and can add or change the color of dishes. The brewing process is already mastered by people working in Chinese Han nationality thousands of years ago. The soy sauce generally comprises dark soy sauce and light soy sauce: the light soy sauce is salty and is used for improving freshness; the dark soy sauce is light and is used for improving color.
The soy sauce is a seasoning produced by raw materials such as soybean, wheat and the like through the processes of raw material pretreatment, starter propagation, fermentation, oil leaching and oil spraying, heating preparation and the like, and is rich in nutrition, and the main nutritional components comprise amino acid, soluble protein, sugar, acid and the like.
Amino acid is the most important nutrient component in soy sauce, and the quality of the soy sauce is reflected by the content of the amino acid. Amino acids are products obtained by decomposing proteins, 18 amino acids in the soy sauce comprise 8 essential amino acids of a human body, and have extremely important physiological functions on the human body, people can only obtain the amino acids from food to form self proteins, the proteins are the material basis of life, are important components for forming organism cell tissues, are raw materials for organism development and tissue repair, and are related to the acid-base balance in the human body, the maintenance of water balance, the transmission of genetic information, the metabolism and the transportation of substances.
The soy sauce can produce a natural anti-oxidation component, is beneficial to reducing the damage of free radicals to a human body, and has the effect which is dozens of times higher than that of common anti-oxidation agents such as vitamin C, vitamin E and the like. The effect of inhibiting free radicals is achieved by using a little bit of soy sauce, which is equivalent to a cup of red wine. More surprisingly, soy sauce is able to destroy free radicals continuously, unlike vitamin C and vitamin E, which destroy only a certain amount of free radicals, which suggests that soy sauce contains more than two oxidation preventing components and that the components destroy the oxidation radicals for different periods of time. Researchers say that the first time the scientific community found that soy sauce contains so many natural anti-oxidation components, the soy sauce has the effects of cancer prevention and cancer resistance. With the improvement of living standard and the expansion of food range of people, the existing various soy sauce can not meet the increasing demand of people.
Disclosure of Invention
The invention aims to provide a soy sauce preparation method, which solves the preparation of soy sauce with different solubility and is beneficial to the preparation of healthy and delicious nutrient soy sauce.
In order to solve the technical problem, the invention provides a soy sauce production method, which comprises the following steps:
(1) raw materials: cleaning semen Sojae Atricolor, squeezing, steaming, cooling, air drying in shade for 8-12 days;
(2) mixing: mixing air dried semen Sojae Atricolor with semen Tritici Aestivi, grinding, soaking in warm water, changing water for 3 times, each time for 30 min, and air drying;
(3) selecting materials: mixing the ginger, the garlic, the aniseed, the bay leaves and the fennel, frying the mixture for about 10 minutes by a wok with small fire for fifty degrees, stirring the mixture until the fragrance is generated, heating the mixture, putting the mixture into a pressure cooker, and mixing the mixture according to the weight ratio of 10: 1, boiling for 10 minutes;
(4) and (3) cooking: pouring the flavoring water into the ground black beans and the wheat in the pressure cooker, decocting in a big pot, decocting to obtain black sauce, and filtering;
(5) cooling and inoculating: inoculating 0.3-0.4% of Aspergillus oryzae strain subjected to pure amplification culture into the cooling liquid, and fully stirring;
(6) (blending): heating the liquid in the step (5) by adding edible salt and sugar, heating to seventy to ninety degrees, blending with water according to a ratio of 1:1, decocting for 10 minutes, and cooling;
sealing and fermenting;
(7) placing the fermented product under the sun or in a temperature control room, dissolving and shrinking the solubility of the fermented product to a preset solubility, inspecting the quality, and packaging.
Preferably, the black beans can also be soybeans.
Preferably, the cooling inoculation temperature of the step (5) is controlled to be about fifty degrees.
By adopting the technical scheme, the soy sauce preparation method provided by the invention has the advantages that the production efficiency is high, the production period is short, the prepared vinegar has a full flavor, the soy sauce taste is improved, and the adjustment of different soy sauce tastes is facilitated.
Detailed Description
In order to facilitate an understanding of the invention, the following specific examples are set forth in order to provide a more detailed description of the invention. Preferred embodiments of the present invention are given. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for descriptive purposes only.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
The following examples further illustrate the invention.
A soy sauce production method comprises the following steps:
(1) raw materials: cleaning semen Sojae Atricolor, squeezing, steaming, cooling, air drying in shade for 8-12 days;
(2) mixing: mixing air dried semen Sojae Atricolor with semen Tritici Aestivi, grinding, soaking in warm water, changing water for 3 times, each time for 30 min, and air drying;
(3) selecting materials: mixing the ginger, the garlic, the aniseed, the bay leaves and the fennel, frying the mixture for about 10 minutes by a wok with small fire for fifty degrees, stirring the mixture until the fragrance is generated, heating the mixture, putting the mixture into a pressure cooker, and mixing the mixture according to the weight ratio of 10: 1, boiling for 10 minutes;
(4) and (3) cooking: pouring the flavoring water into the ground black beans and the wheat in the pressure cooker, decocting in a big pot, decocting to obtain black sauce, and filtering;
(5) cooling and inoculating: inoculating 0.3-0.4% of Aspergillus oryzae strain subjected to pure amplification culture into the cooling liquid, and fully stirring;
(6) (blending): heating the liquid in the step (5) by adding edible salt and sugar, heating to seventy to ninety degrees, blending with water according to a ratio of 1:1, decocting for 10 minutes, and cooling;
sealing and fermenting;
(7) placing the fermented product under the sun or in a temperature control room, dissolving and shrinking the solubility of the fermented product to a preset solubility, inspecting the quality, and packaging.
Preferably, the black beans are also soybeans.
Preferably, (5) the cooling inoculation temperature is controlled to be about fifty degrees.
The invention provides a soy sauce preparation method, which has high production efficiency and short production period, and the prepared vinegar has rich flavor, thereby not only improving the soy sauce taste, but also being convenient for regulating different soy sauce tastes.
The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (3)
1. The soy sauce production method is characterized by comprising the following steps:
(1) raw materials: cleaning semen Sojae Atricolor, squeezing, steaming, cooling, air drying in shade for 8-12 days;
(2) mixing: mixing air dried semen Sojae Atricolor with semen Tritici Aestivi, grinding, soaking in warm water, changing water for 3 times, each time for 30 min, and air drying;
(3) selecting materials: mixing the ginger, the garlic, the aniseed, the bay leaves and the fennel, frying the mixture for about 10 minutes by a wok with small fire for fifty degrees, stirring the mixture until the fragrance is generated, heating the mixture, putting the mixture into a pressure cooker, and mixing the mixture according to the weight ratio of 10: 1, boiling for 10 minutes;
(4) and (3) cooking: pouring the flavoring water into the ground black beans and the wheat in the pressure cooker, decocting in a big pot, decocting to obtain black sauce, and filtering;
(5) cooling and inoculating: inoculating 0.3-0.4% of Aspergillus oryzae strain subjected to pure amplification culture into the cooling liquid, and fully stirring;
(6) (blending): heating the liquid in the step (5) by adding edible salt and sugar, heating to seventy to ninety degrees, blending with water according to a ratio of 1:1, decocting for 10 minutes, and cooling;
sealing and fermenting;
(7) placing the fermented product under the sun or in a temperature control room, dissolving and shrinking the solubility of the fermented product to a preset solubility, inspecting the quality, and packaging.
2. The method for producing soy sauce according to claim 1, wherein the black soybean is soybean.
3. The method for producing soy sauce as claimed in claim 1, wherein the cooling inoculation temperature of (5) is controlled to be about fifty degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011084333.9A CN112120206A (en) | 2020-10-12 | 2020-10-12 | Soy sauce production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011084333.9A CN112120206A (en) | 2020-10-12 | 2020-10-12 | Soy sauce production method |
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| Publication Number | Publication Date |
|---|---|
| CN112120206A true CN112120206A (en) | 2020-12-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011084333.9A Pending CN112120206A (en) | 2020-10-12 | 2020-10-12 | Soy sauce production method |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331392A (en) * | 2021-07-14 | 2021-09-03 | 李德平 | Soy sauce and brewing process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518326A (en) * | 2009-04-15 | 2009-09-02 | 吕景良 | Black soybean sauce and preparation process thereof |
| CN105519922A (en) * | 2014-09-29 | 2016-04-27 | 林妍君 | Soy sauce production method |
| CN105519921A (en) * | 2014-09-28 | 2016-04-27 | 郑进强 | Black bean soy sauce production method |
-
2020
- 2020-10-12 CN CN202011084333.9A patent/CN112120206A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518326A (en) * | 2009-04-15 | 2009-09-02 | 吕景良 | Black soybean sauce and preparation process thereof |
| CN105519921A (en) * | 2014-09-28 | 2016-04-27 | 郑进强 | Black bean soy sauce production method |
| CN105519922A (en) * | 2014-09-29 | 2016-04-27 | 林妍君 | Soy sauce production method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331392A (en) * | 2021-07-14 | 2021-09-03 | 李德平 | Soy sauce and brewing process thereof |
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Application publication date: 20201225 |