CN112690438A - Additive-free soy sauce and preparation method thereof - Google Patents
Additive-free soy sauce and preparation method thereof Download PDFInfo
- Publication number
- CN112690438A CN112690438A CN202110110745.3A CN202110110745A CN112690438A CN 112690438 A CN112690438 A CN 112690438A CN 202110110745 A CN202110110745 A CN 202110110745A CN 112690438 A CN112690438 A CN 112690438A
- Authority
- CN
- China
- Prior art keywords
- parts
- soy sauce
- fermentation
- soybeans
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 62
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 23
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 23
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 23
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 23
- 235000020232 peanut Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- 239000000654 additive Substances 0.000 claims abstract description 21
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000012138 yeast extract Substances 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 16
- 239000011812 mixed powder Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims description 55
- 235000002639 sodium chloride Nutrition 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 29
- 239000011780 sodium chloride Substances 0.000 claims description 29
- 241000209094 Oryza Species 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 238000003860 storage Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 241000722953 Akebia Species 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000013681 dietary sucrose Nutrition 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 239000002655 kraft paper Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 230000007613 environmental effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 3
- 241000266501 Ormosia ormondii Species 0.000 abstract description 21
- 230000000996 additive effect Effects 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 235000015895 biscuits Nutrition 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000009471 action Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
Images
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
Abstract
The invention discloses a soy sauce without additive and a preparation method thereof, and the formula comprises: the wheat bran and peanut bran composite biscuit is characterized by comprising the following components in parts by weight: 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar; according to the invention, no additive is added in the process of preparing the soy sauce, the phenomenon that the health of eaters is harmed by eating the additive for a long time is avoided, and the safety performance of the soy sauce is further improved, meanwhile, in the process of preparing the soy sauce, the prepared mixed powder is mixed with the yellow beans and then is mixed with the yellow beans, so that the yellow beans and the yellow beans are fully mixed, the fermentation effect of the yellow beans is improved, meanwhile, the yellow beans are periodically turned over in the fermentation process, the phenomenon that the yellow beans at the bottom are not in contact with the plate to be beneficial to fermentation is avoided, the yellow beans are beneficial to uniformly fermenting on the surface of the yellow beans, and the quality of the soy sauce is further improved.
Description
Technical Field
The invention relates to the technical field of food seasonings, in particular to soy sauce without additives and a preparation method thereof.
Background
Soy sauce is a traditional chinese seasoning. A liquid flavoring agent is brewed from bean, wheat, and bran. The red brown color, unique sauce flavor and delicious taste are provided, which is helpful for promoting appetite, and earlier with the spread of Buddhist monks, the couples spread all over the world, such as Japan, Korea and southeast Asia. The manufacturing of Chinese soy sauce, it is a kind of homework art and secret in the early stage, its brewage is mostly held by a certain master, its technology is often passed by the offspring generation or passed down by the master of a minister's professor, form the brewage method of a certain mode, but the existing soy sauce adds a large amount of additives in the boot in the course of preparing in order to achieve the desired purpose, but because of the addition of additive, when the consumer eats the additive for a long time, it is apt to endanger the health, at the same time, in the course of preparing, when directly utilizing Qujing and radix et rhizoma Rhei to mix, it is unfavorable to mix, and then reduced the fermented effect of yellow bean, meanwhile, in the course of fermenting, because lay yellow bean on the plate to ferment while being direct, because the bottom of yellow bean contacts with plate, unfavorable to ferment, in the subsequent preparation, apt to reduce the quality of the soy sauce.
Disclosure of Invention
The present invention is directed to a soy sauce containing no additives and a method for preparing the same, which solves the problems of the prior art.
In order to solve the technical problems, the invention provides the following technical scheme: an additive-free soy sauce, the formulation comprising: the wheat bran and peanut bran composite biscuit is characterized by comprising the following components in parts by weight: 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar.
A preparation method of soy sauce without additives comprises the following steps of weighing raw materials; step two, soaking and cooking; step three, cooling and mixing; step four, fermentation treatment; step five, brewing treatment; step six, filtering and mixing; step seven, sterilizing and storing;
in the first step, 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar are respectively weighed according to the parts by weight of the components for later use;
in the second step, the soybeans weighed in the first step are placed in a akebia stem or a vat, then clear water is added for soaking for 1-1.2 hours, after soaking is completed, the soybeans are poured into a basket for draining, and after draining is completed, the soybeans are poured into a steaming bucket for steaming and boiling for 4-6 hours;
in the third step, the cooked soybeans in the second step are cooled to 35-40 ℃ for later use, the rice bran cakes selected in the first step are crushed in the process of cooling the soybeans to obtain rice bran powder, then the rice bran powder obtained through crushing treatment and the flour, the wheat bran and the peanut powder weighed in the first step are fully mixed and stirred together to obtain mixed powder, then the obtained mixed powder is mixed together with the yeast extract weighed in the first step to obtain a yeast material, and then the obtained yeast material and the cooled soybeans are uniformly stirred together to obtain a mixture;
in the fourth step, the mixture stirred in the third step is evenly spread on a plate, then the plate is placed in a room for fermentation treatment, the surface of the soybeans is turned over every two days of fermentation to enable the soybeans to be evenly fermented, then the fermented mixture is poured into a wooden barrel or a vat, then clear water is added into the wooden barrel or the vat and stirred to enable the wooden barrel or the vat to fully absorb moisture, then the rest water is poured out, and then the mixture is placed in the room again for fermentation for 6-8 hours;
in the fifth step, the mixture fermented in the sixth step is placed in a fermentation wooden barrel for brewing, then the table salt and the sugar weighed in the first step are taken for standby, a layer of table salt and sugar are required to be sprinkled on the surface of the mixture every time one layer of the mixture is placed, clean water is sprinkled uniformly on the surface of the mixture once, then the mixture, the table salt and the sugar are alternately placed in the fermentation wooden barrel, the table salt is arranged on the uppermost layer, finally, a wooden barrel cover is covered, the wooden barrel cover is sealed by kraft paper, and then the mixture can be stored for brewing for 4 months;
in the sixth step, after the brewing in the fifth step is finished, the through holes formed in the bottom of the fermentation wooden barrel can be utilized, the fermentation wooden barrel is filtered by using a filter screen to obtain a semi-finished product, and the fermentation wooden barrel is flushed by using salt water in the discharging process;
and seventhly, placing the semi-finished product obtained in the step six in a storage tank, often storing for 15-20 days for precipitation, then extracting supernatant for later use, then squeezing sediments in the storage tank by using a squeezer to obtain squeezed liquid, then mixing the squeezed liquid and the supernatant to obtain raw soy sauce, then screening the raw soy sauce by using a 200-mesh filter screen, then placing the screened raw soy sauce in a sterilization pot for sterilization to obtain finished soy sauce, then naturally cooling the obtained finished soy sauce uniformly and storing in a storage barrel, and finally exposing the soy sauce stored in the storage barrel to the sun for 10-20 days to obtain the required soy sauce.
According to the technical scheme, in the second step, the addition amount of the clean water is 1-1.2 times of the weight of the soybeans.
According to the technical scheme, in the fourth step, the fermentation environment temperature is 37-40 ℃, and the fermentation time is 6 days.
According to the technical scheme, in the fifth step, the ratio of the splashed clear water to the salt is 1: 1.3-1.4.
According to the technical scheme, in the sixth step, the salt water is prepared by mixing purified water and salt according to the weight ratio of 20: 3, and the mesh number of the filter screen is 200 meshes.
According to the technical scheme, in the seventh step, the sterilization temperature is 100-105 ℃, and the sterilization time is 30-35 min.
Compared with the prior art, the invention has the following beneficial effects: according to the invention, no additive is added in the process of preparing the soy sauce, the phenomenon that the health of eaters is harmed by eating the additive for a long time is avoided, and the safety performance of the soy sauce is further improved, meanwhile, in the process of preparing the soy sauce, the prepared mixed powder is mixed with the yellow beans and then is mixed with the yellow beans, so that the yellow beans and the yellow beans are fully mixed, the fermentation effect of the yellow beans is improved, meanwhile, the yellow beans are periodically turned over in the fermentation process, the phenomenon that the yellow beans at the bottom are not in contact with the plate to be beneficial to fermentation is avoided, the yellow beans are beneficial to uniformly fermenting on the surface of the yellow beans, and the quality of the soy sauce is further improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
an additive-free soy sauce, the formulation comprising: the wheat bran and peanut bran composite biscuit is characterized by comprising the following components in parts by weight: 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar.
A preparation method of soy sauce without additives comprises the following steps of weighing raw materials; step two, soaking and cooking; step three, cooling and mixing; step four, fermentation treatment; step five, brewing treatment; step six, filtering and mixing; step seven, sterilizing and storing;
in the first step, 95 parts of soybeans, 0.03 part of yeast extract, 30 parts of flour, 3 parts of wheat bran, 2 parts of rice bran cakes, 1 part of peanut powder, 44 parts of salt and 35 parts of sugar are respectively weighed according to the parts by weight of the components for later use;
in the second step, the soybeans weighed in the first step are placed in a akebia stem or a vat, then clear water is added for soaking for 1-1.2 hours, the addition amount of the clear water is 1-1.2 times of the weight of the soybeans, when the soaking is finished, the soybeans are poured into a basket for draining, and when the draining is finished, the soybeans are poured into a steaming bucket for steaming for 4-6 hours;
in the third step, the cooked soybeans in the second step are cooled to 35-40 ℃ for later use, the rice bran cakes selected in the first step are crushed in the process of cooling the soybeans to obtain rice bran powder, then the rice bran powder obtained through crushing treatment and the flour, the wheat bran and the peanut powder weighed in the first step are fully mixed and stirred together to obtain mixed powder, then the obtained mixed powder is mixed together with the yeast extract weighed in the first step to obtain a yeast material, and then the obtained yeast material and the cooled soybeans are uniformly stirred together to obtain a mixture;
in the fourth step, the mixture stirred in the third step is evenly spread on a plate, then the plate is placed in a room for fermentation treatment, the environmental temperature of the fermentation is 37-40 ℃, the fermentation time is 6 days, the surface of the soybeans is turned over every two days of the fermentation to ensure that the soybeans are evenly fermented, then the fermented mixture is poured into a wooden barrel or a vat, then clear water is added into the wooden barrel or the vat and stirred to fully absorb moisture, then the rest water is poured out, and then the mixture is placed in the room again for fermentation for 6-8 hours;
in the fifth step, the mixture fermented in the sixth step is placed in a fermentation wooden barrel for brewing, then the table salt and the sugar weighed in the first step are taken for standby, a layer of table salt and sugar are required to be sprinkled on the surface of the mixture every time one layer of the mixture is placed, clean water is sprinkled uniformly on the surface of the mixture once, then the mixture, the table salt and the sugar are alternately placed in the fermentation wooden barrel, the table salt is arranged on the uppermost layer, the proportion of the sprinkled clean water to the table salt is 1: 1.3-1.4, finally, a wooden barrel cover is covered, the wooden barrel cover is sealed by kraft paper, and then the mixture can be stored for brewing for 4 months;
in the sixth step, after the brewing in the fifth step is finished, the semi-finished product can be obtained by utilizing the through holes formed in the bottom of the fermenting wooden barrel and filtering the fermenting wooden barrel by using a filter screen, and the fermenting wooden barrel is flushed by using saline water in the discharging process, wherein the saline water is prepared by mixing pure water and salt according to the weight ratio of 20: 3, and the mesh number of the filter screen is 200 meshes;
and seventhly, placing the semi-finished product obtained in the step six in a storage tank, often storing for 15-20 days for precipitation, then extracting supernatant for later use, then squeezing sediments in the storage tank by using a squeezer to obtain squeezed liquid, then mixing the squeezed liquid and the supernatant to obtain raw soy sauce, then screening the raw soy sauce by using a 200-mesh filter screen, then placing the screened raw soy sauce in a sterilization pot for sterilization treatment to obtain the finished soy sauce, wherein the sterilization temperature is 100 ℃ and 105 ℃, the sterilization time is 30-35min, then naturally cooling the obtained finished soy sauce and uniformly storing the cooled finished soy sauce in a storage wooden barrel, and finally exposing the soy sauce stored in the wooden barrel to the sun for 10-20 days to obtain the required soy sauce.
Example 2:
an additive-free soy sauce, the formulation comprising: the wheat bran and peanut bran composite biscuit is characterized by comprising the following components in parts by weight: 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar.
A preparation method of soy sauce without additives comprises the following steps of weighing raw materials; step two, soaking and cooking; step three, cooling and mixing; step four, fermentation treatment; step five, brewing treatment; step six, filtering and mixing; step seven, sterilizing and storing;
in the first step, 105 parts of soybeans, 0.05 part of yeast extract, 33 parts of flour, 4 parts of wheat bran, 3 parts of rice bran cakes, 2 parts of peanut powder, 50 parts of salt and 40 parts of sugar are respectively weighed according to the parts by weight of the components for later use;
in the second step, the soybeans weighed in the first step are placed in a akebia stem or a vat, then clear water is added for soaking for 1-1.2 hours, the addition amount of the clear water is 1-1.2 times of the weight of the soybeans, when the soaking is finished, the soybeans are poured into a basket for draining, and when the draining is finished, the soybeans are poured into a steaming bucket for steaming for 4-6 hours;
in the third step, the cooked soybeans in the second step are cooled to 35-40 ℃ for later use, the rice bran cakes selected in the first step are crushed in the process of cooling the soybeans to obtain rice bran powder, then the rice bran powder obtained through crushing treatment and the flour, the wheat bran and the peanut powder weighed in the first step are fully mixed and stirred together to obtain mixed powder, then the obtained mixed powder is mixed together with the yeast extract weighed in the first step to obtain a yeast material, and then the obtained yeast material and the cooled soybeans are uniformly stirred together to obtain a mixture;
in the fourth step, the mixture stirred in the third step is evenly spread on a plate, then the plate is placed in a room for fermentation treatment, the environmental temperature of the fermentation is 37-40 ℃, the fermentation time is 6 days, the surface of the soybeans is turned over every two days of the fermentation to ensure that the soybeans are evenly fermented, then the fermented mixture is poured into a wooden barrel or a vat, then clear water is added into the wooden barrel or the vat and stirred to fully absorb moisture, then the rest water is poured out, and then the mixture is placed in the room again for fermentation for 6-8 hours;
in the fifth step, the mixture fermented in the sixth step is placed in a fermentation wooden barrel for brewing, then the table salt and the sugar weighed in the first step are taken for standby, a layer of table salt and sugar are required to be sprinkled on the surface of the mixture every time one layer of the mixture is placed, clean water is sprinkled uniformly on the surface of the mixture once, then the mixture, the table salt and the sugar are alternately placed in the fermentation wooden barrel, the table salt is arranged on the uppermost layer, the proportion of the sprinkled clean water to the table salt is 1: 1.3-1.4, finally, a wooden barrel cover is covered, the wooden barrel cover is sealed by kraft paper, and then the mixture can be stored for brewing for 4 months;
in the sixth step, after the brewing in the fifth step is finished, the semi-finished product can be obtained by utilizing the through holes formed in the bottom of the fermenting wooden barrel and filtering the fermenting wooden barrel by using a filter screen, and the fermenting wooden barrel is flushed by using saline water in the discharging process, wherein the saline water is prepared by mixing pure water and salt according to the weight ratio of 20: 3, and the mesh number of the filter screen is 200 meshes;
and seventhly, placing the semi-finished product obtained in the step six in a storage tank, often storing for 15-20 days for precipitation, then extracting supernatant for later use, then squeezing sediments in the storage tank by using a squeezer to obtain squeezed liquid, then mixing the squeezed liquid and the supernatant to obtain raw soy sauce, then screening the raw soy sauce by using a 200-mesh filter screen, then placing the screened raw soy sauce in a sterilization pot for sterilization treatment to obtain the finished soy sauce, wherein the sterilization temperature is 100 ℃ and 105 ℃, the sterilization time is 30-35min, then naturally cooling the obtained finished soy sauce and uniformly storing the cooled finished soy sauce in a storage wooden barrel, and finally exposing the soy sauce stored in the wooden barrel to the sun for 10-20 days to obtain the required soy sauce.
Example 3:
an additive-free soy sauce, the formulation comprising: the wheat bran and peanut bran composite biscuit is characterized by comprising the following components in parts by weight: 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar.
A preparation method of soy sauce without additives comprises the following steps of weighing raw materials; step two, soaking and cooking; step three, cooling and mixing; step four, fermentation treatment; step five, brewing treatment; step six, filtering and mixing; step seven, sterilizing and storing;
in the first step, 100 parts of soybeans, 0.04 part of yeast extract, 32 parts of flour, 3 parts of wheat bran, 3 parts of rice bran cakes, 2 parts of peanut powder, 48 parts of salt and 38 parts of sugar are respectively weighed according to the parts by weight of the components for later use;
in the second step, the soybeans weighed in the first step are placed in a akebia stem or a vat, then clear water is added for soaking for 1-1.2 hours, the addition amount of the clear water is 1-1.2 times of the weight of the soybeans, when the soaking is finished, the soybeans are poured into a basket for draining, and when the draining is finished, the soybeans are poured into a steaming bucket for steaming for 4-6 hours;
in the third step, the cooked soybeans in the second step are cooled to 35-40 ℃ for later use, the rice bran cakes selected in the first step are crushed in the process of cooling the soybeans to obtain rice bran powder, then the rice bran powder obtained through crushing treatment and the flour, the wheat bran and the peanut powder weighed in the first step are fully mixed and stirred together to obtain mixed powder, then the obtained mixed powder is mixed together with the yeast extract weighed in the first step to obtain a yeast material, and then the obtained yeast material and the cooled soybeans are uniformly stirred together to obtain a mixture;
in the fourth step, the mixture stirred in the third step is evenly spread on a plate, then the plate is placed in a room for fermentation treatment, the environmental temperature of the fermentation is 37-40 ℃, the fermentation time is 6 days, the surface of the soybeans is turned over every two days of the fermentation to ensure that the soybeans are evenly fermented, then the fermented mixture is poured into a wooden barrel or a vat, then clear water is added into the wooden barrel or the vat and stirred to fully absorb moisture, then the rest water is poured out, and then the mixture is placed in the room again for fermentation for 6-8 hours;
in the fifth step, the mixture fermented in the sixth step is placed in a fermentation wooden barrel for brewing, then the table salt and the sugar weighed in the first step are taken for standby, a layer of table salt and sugar are required to be sprinkled on the surface of the mixture every time one layer of the mixture is placed, clean water is sprinkled uniformly on the surface of the mixture once, then the mixture, the table salt and the sugar are alternately placed in the fermentation wooden barrel, the table salt is arranged on the uppermost layer, the proportion of the sprinkled clean water to the table salt is 1: 1.3-1.4, finally, a wooden barrel cover is covered, the wooden barrel cover is sealed by kraft paper, and then the mixture can be stored for brewing for 4 months;
in the sixth step, after the brewing in the fifth step is finished, the semi-finished product can be obtained by utilizing the through holes formed in the bottom of the fermenting wooden barrel and filtering the fermenting wooden barrel by using a filter screen, and the fermenting wooden barrel is flushed by using saline water in the discharging process, wherein the saline water is prepared by mixing pure water and salt according to the weight ratio of 20: 3, and the mesh number of the filter screen is 200 meshes;
and seventhly, placing the semi-finished product obtained in the step six in a storage tank, often storing for 15-20 days for precipitation, then extracting supernatant for later use, then squeezing sediments in the storage tank by using a squeezer to obtain squeezed liquid, then mixing the squeezed liquid and the supernatant to obtain raw soy sauce, then screening the raw soy sauce by using a 200-mesh filter screen, then placing the screened raw soy sauce in a sterilization pot for sterilization treatment to obtain the finished soy sauce, wherein the sterilization temperature is 100 ℃ and 105 ℃, the sterilization time is 30-35min, then naturally cooling the obtained finished soy sauce and uniformly storing the cooled finished soy sauce in a storage wooden barrel, and finally exposing the soy sauce stored in the wooden barrel to the sun for 10-20 days to obtain the required soy sauce.
The soy sauce obtained in the above examples was tested separately and the data are shown in the following table:
| conversion rate of amino acid | |
| Example 1 | 63.5% |
| Example 2 | 63.8% |
| Example 3 | 64.2% |
Based on the above, the invention has the advantages that no additive is added in the raw materials for preparing the soy sauce, the condition that the health and safety of eaters are harmed by eating the soy sauce for a long time is avoided, meanwhile, in the preparation process, the yeast extract is mixed with the added flour, wheat bran, rice bran cakes and peanut powder to form mixed powder, then, the soybeans are mixed, the yeast extract is favorably and fully contacted with the soybeans, the fermentation effect of the soybeans is improved, meanwhile, the soybeans are turned over regularly in the preparation process, and further, the condition that the bottom of the soybeans is not contacted with a plate to be unfavorable for fermentation is avoided, so that the quality of the produced soy sauce is improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. An additive-free soy sauce, the formulation comprising: soybean, yeast, flour, wheat bran, rice bran cake, peanut powder, salt and sugar, and is characterized in that: the weight parts of the components are respectively as follows: 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar.
2. A preparation method of soy sauce without additives comprises the following steps of weighing raw materials; step two, soaking and cooking; step three, cooling and mixing; step four, fermentation treatment; step five, brewing treatment; step six, filtering and mixing; step seven, sterilizing and storing; the method is characterized in that:
in the first step, 95-105 parts of soybean, 0.03-0.05 part of yeast extract, 30-33 parts of flour, 3-4 parts of wheat bran, 2-3 parts of rice bran cake, 1-2 parts of peanut powder, 44-50 parts of salt and 35-40 parts of sugar are respectively weighed according to the parts by weight of the components for later use;
in the second step, the soybeans weighed in the first step are placed in a akebia stem or a vat, then clear water is added for soaking for 1-1.2 hours, after soaking is completed, the soybeans are poured into a basket for draining, and after draining is completed, the soybeans are poured into a steaming bucket for steaming and boiling for 4-6 hours;
in the third step, the cooked soybeans in the second step are cooled to 35-40 ℃ for later use, the rice bran cakes selected in the first step are crushed in the process of cooling the soybeans to obtain rice bran powder, then the rice bran powder obtained through crushing treatment and the flour, the wheat bran and the peanut powder weighed in the first step are fully mixed and stirred together to obtain mixed powder, then the obtained mixed powder is mixed together with the yeast extract weighed in the first step to obtain a yeast material, and then the obtained yeast material and the cooled soybeans are uniformly stirred together to obtain a mixture;
in the fourth step, the mixture stirred in the third step is evenly spread on a plate, then the plate is placed in a room for fermentation treatment, the surface of the soybeans is turned over every two days of fermentation to enable the soybeans to be evenly fermented, then the fermented mixture is poured into a wooden barrel or a vat, then clear water is added into the wooden barrel or the vat and stirred to enable the wooden barrel or the vat to fully absorb moisture, then the rest water is poured out, and then the mixture is placed in the room again for fermentation for 6-8 hours;
in the fifth step, the mixture fermented in the sixth step is placed in a fermentation wooden barrel for brewing, then the table salt and the sugar weighed in the first step are taken for standby, a layer of table salt and sugar are required to be sprinkled on the surface of the mixture every time one layer of the mixture is placed, clean water is sprinkled uniformly on the surface of the mixture once, then the mixture, the table salt and the sugar are alternately placed in the fermentation wooden barrel, the table salt is arranged on the uppermost layer, finally, a wooden barrel cover is covered, the wooden barrel cover is sealed by kraft paper, and then the mixture can be stored for brewing for 4 months;
in the sixth step, after the brewing in the fifth step is finished, the through holes formed in the bottom of the fermentation wooden barrel can be utilized, the fermentation wooden barrel is filtered by using a filter screen to obtain a semi-finished product, and the fermentation wooden barrel is flushed by using salt water in the discharging process;
and seventhly, placing the semi-finished product obtained in the step six in a storage tank, often storing for 15-20 days for precipitation, then extracting supernatant for later use, then squeezing sediments in the storage tank by using a squeezer to obtain squeezed liquid, then mixing the squeezed liquid and the supernatant to obtain raw soy sauce, then screening the raw soy sauce by using a 200-mesh filter screen, then placing the screened raw soy sauce in a sterilization pot for sterilization to obtain finished soy sauce, then naturally cooling the obtained finished soy sauce uniformly and storing in a storage barrel, and finally exposing the soy sauce stored in the storage barrel to the sun for 10-20 days to obtain the required soy sauce.
3. The method for producing soy sauce without additives according to claim 2, wherein: in the second step, the addition amount of the clear water is 1-1.2 times of the weight of the soybeans.
4. The method for producing soy sauce without additives according to claim 2, wherein: in the fourth step, the environmental temperature of the fermentation is 37-40 ℃, and the fermentation time is 6 days.
5. The method for producing soy sauce without additives according to claim 2, wherein: in the fifth step, the ratio of the splashed clear water to the salt is 1: 1.3-1.4.
6. The method for producing soy sauce without additives according to claim 2, wherein: in the sixth step, the salt water is prepared by mixing purified water and salt according to the weight ratio of 20: 3, and the mesh number of the filter screen is 200 meshes.
7. The method for producing soy sauce without additives according to claim 2, wherein: in the seventh step, the sterilization temperature is 100-105 ℃, and the sterilization time is 30-35 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110110745.3A CN112690438A (en) | 2021-01-27 | 2021-01-27 | Additive-free soy sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110110745.3A CN112690438A (en) | 2021-01-27 | 2021-01-27 | Additive-free soy sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112690438A true CN112690438A (en) | 2021-04-23 |
Family
ID=75516255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110110745.3A Pending CN112690438A (en) | 2021-01-27 | 2021-01-27 | Additive-free soy sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112690438A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795757A (en) * | 2004-12-28 | 2006-07-05 | 王中新 | Method for brewing soybean sauce |
| CN1931017A (en) * | 2006-10-20 | 2007-03-21 | 成都市大王酿造食品有限公司 | New soy sauce preparing process |
| CN101120769A (en) * | 2007-09-05 | 2008-02-13 | 孟亮 | Nutritive intensified algae soy sauce and preparation method thereof |
| CN105053962A (en) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | Brewing technology for soybean sauce |
| CN106262686A (en) * | 2016-09-18 | 2017-01-04 | 连云港市馨祥酿造有限公司 | A kind of brewing method of soy sauce |
| CN106722775A (en) * | 2016-12-02 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The preparation method of soy sauce |
| CN107467620A (en) * | 2017-08-28 | 2017-12-15 | 广西顶俏食品有限公司 | A kind of light soy sauce brewing method |
| CN108813538A (en) * | 2018-08-24 | 2018-11-16 | 安徽竞赛食品有限公司 | A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient |
-
2021
- 2021-01-27 CN CN202110110745.3A patent/CN112690438A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795757A (en) * | 2004-12-28 | 2006-07-05 | 王中新 | Method for brewing soybean sauce |
| CN1931017A (en) * | 2006-10-20 | 2007-03-21 | 成都市大王酿造食品有限公司 | New soy sauce preparing process |
| CN101120769A (en) * | 2007-09-05 | 2008-02-13 | 孟亮 | Nutritive intensified algae soy sauce and preparation method thereof |
| CN105053962A (en) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | Brewing technology for soybean sauce |
| CN106262686A (en) * | 2016-09-18 | 2017-01-04 | 连云港市馨祥酿造有限公司 | A kind of brewing method of soy sauce |
| CN106722775A (en) * | 2016-12-02 | 2017-05-31 | 陕西启源科技发展有限责任公司 | The preparation method of soy sauce |
| CN107467620A (en) * | 2017-08-28 | 2017-12-15 | 广西顶俏食品有限公司 | A kind of light soy sauce brewing method |
| CN108813538A (en) * | 2018-08-24 | 2018-11-16 | 安徽竞赛食品有限公司 | A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108936527A (en) | A kind of butter small fire pot | |
| KR101970659B1 (en) | A Manufacturing Method of Concentrate having antioxidant activity | |
| CN104711160A (en) | Preparation method for edible vinegar | |
| CN110771843A (en) | Red sour soup and preparation method thereof | |
| KR20110019043A (en) | Producing method of fermented foods in which nutrient component is enhanced | |
| CN105132271A (en) | Bran vinegar and making method thereof | |
| KR101181965B1 (en) | Manufacturing method of low salinity toenjang | |
| KR101197878B1 (en) | Rice wine containing adzuki-bean and producing method thereof | |
| CN112690438A (en) | Additive-free soy sauce and preparation method thereof | |
| CN101019636B (en) | Soy sauce making process | |
| CN104473132A (en) | Fermented broad-bean sauce with seafood and preparation method thereof | |
| CN108813538A (en) | A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient | |
| CN113768124A (en) | Preparation method of food composite seasoning juice | |
| KR20160072439A (en) | Process for Red Pepper Paste Having Low Salt, Low Sugar And Red Pepper Paste Manufactured Thereby | |
| KR20130118281A (en) | Processing method of rice for brewing alcoholic beverage and producing method of crude liquor, alcoholic beverage and cooked rice using the same | |
| CN103518805A (en) | Biscuits with beauty maintaining and skin beautifying effects and manufacturing method thereof | |
| KR101855003B1 (en) | Process for Oats Red Pepper Paste And Oats Red Pepper Paste Manufactured Thereby | |
| CN104431819A (en) | Sour broad bean sauce and preparation method thereof | |
| JP2007526754A (en) | Mulberry twilight extract manufacturing method, Mulberry twilight extract by the manufacturing method and food composition containing the same | |
| CN109123426A (en) | A kind of preparation method of flavor chilli sauce by soybean | |
| CN103783384A (en) | Sorghum rice cake and preparation method thereof | |
| KR102368037B1 (en) | manufacturing method of black bean noodles using barley sprout | |
| KR101479644B1 (en) | Method for manufacturing for soybean paste including Liriope platyphylla Wang et Tang | |
| CN1101223A (en) | Process for mihua tea | |
| CN107586644A (en) | A kind of light lotus seeds red rice yellow wine and its brew method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210423 |
|
| RJ01 | Rejection of invention patent application after publication |