CN112914079A - Production method for making soy sauce by tea making process - Google Patents
Production method for making soy sauce by tea making process Download PDFInfo
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- CN112914079A CN112914079A CN202110238029.3A CN202110238029A CN112914079A CN 112914079 A CN112914079 A CN 112914079A CN 202110238029 A CN202110238029 A CN 202110238029A CN 112914079 A CN112914079 A CN 112914079A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 34
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 34
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- 244000269722 Thea sinensis Species 0.000 claims abstract 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 84
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- 239000011780 sodium chloride Substances 0.000 claims description 32
- 241001330002 Bambuseae Species 0.000 claims description 21
- 235000019640 taste Nutrition 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 238000004321 preservation Methods 0.000 claims description 15
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 10
- 239000010779 crude oil Substances 0.000 claims description 10
- 229910052760 oxygen Inorganic materials 0.000 claims description 10
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- 238000002360 preparation method Methods 0.000 claims description 8
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- 235000019082 Osmanthus Nutrition 0.000 claims description 2
- 241000333181 Osmanthus Species 0.000 claims description 2
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- 230000007306 turnover Effects 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 5
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- 235000013399 edible fruits Nutrition 0.000 abstract description 2
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- 235000013616 tea Nutrition 0.000 description 18
- 239000000126 substance Substances 0.000 description 10
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- 102000004169 proteins and genes Human genes 0.000 description 8
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 4
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- 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)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a production method for making soy sauce by a tea making process, which comprises two working procedures of primary making and fermentation, wherein the primary making comprises the following steps: curing the raw materials, such as spreading the cured raw materials at low temperature and high humidity, cooling to a slightly scaly state, rapidly mixing with wheat flour, then mixing with Aspergillus oryzae to form a koji material, transferring and stacking the koji material into a plurality of bamboo boards, placing the bamboo boards into a koji rack, rapidly covering the koji rack with a film, keeping the temperature at a constant temperature, turning over the koji for a plurality of times, sealing the koji material after the strains are mature, raising the temperature, rapidly transferring the koji material into a fermentation tank, and filling salt water to prepare soy sauce mash; fermentation: selecting fermentation time according to the required flavor of the soy sauce, taking out the soy sauce after fermentation, and sterilizing and disinfecting for multiple times to obtain a finished product. In the natural environment, the water loss degree in the primary processing and the fermentation process is controlled by changing the primary processing and the fermentation processes, so that the soy sauce has flower fragrance, fruit fragrance or fermented bean fragrance when the brewing is finished, the process is simple, and no additional raw material is required to be added.
Description
Technical Field
The invention relates to the technical field of soy sauce production, in particular to a production method for making soy sauce by a tea making process.
Background
The soy sauce is a seasoning with good color, smell and taste, which is prepared by hydrolyzing protein raw materials such as soybean, wheat and the like and starchiness raw materials to generate a plurality of amino acids and saccharides in a long-time fermentation process by using protease produced by microorganisms such as aspergillus oryzae and the like and enzyme systems such as amylase, and further fermenting the amino acids and the saccharides by using bacteria and saccharomycetes. Soy sauce is a traditional chinese seasoning. At present, the flavor of soy sauce in China is single, if the flavor of soy sauce is changed, the conventional method is to mix the soy sauce with raw materials with corresponding flavors, for example, jam or fruity additive is selected to mix with the soy sauce when producing the soy sauce with fruity flavor, and tea or tea additive is selected to mix with the soy sauce when producing the soy sauce with tea flavor, but the method directly destroys the taste of the soy sauce, and the production cost is increased because of adding extra raw materials.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a production method for preparing soy sauce by a tea preparation process, which is characterized in that the dehydration degree in the primary preparation and fermentation processes is controlled by changing the primary preparation and fermentation processes under the natural environment, so that the soy sauce has flower fragrance, fruit fragrance or fermented soybean fragrance when the brewing is finished, the process is simple, and no additional raw material is required to be added.
The technical purpose of the invention is realized by the following technical scheme:
a production method for preparing soy sauce by tea making process comprises primary making and fermenting,
primary preparation: curing the raw materials, spreading the cured raw materials under the conditions of low temperature and high humidity, cooling to a slightly scalded state, quickly mixing wheat flour, then mixing aspergillus oryzae to form a koji material, transferring and stacking the koji material into a plurality of bamboo plaques, placing the bamboo plaques into a koji rack, quickly covering the koji rack with a film to play a role in heat preservation, preserving heat at a constant temperature, turning over the koji for multiple times, sealing the koji material after strains grow mature, raising the temperature, quickly transferring the koji material into a fermentation tank, and filling salt water to prepare soy sauce mash; in the primary processing procedure, because of the characteristics of the aspergillus oryzae in the growing period and the propagation period of spores, water needs to be absorbed, the temperature is adjusted for many times, and the growth of the aspergillus oryzae is promoted, so that the water loss rate of the koji is controlled, namely, in the tea processing process, the water loss amount and the water loss rate of fresh tea leaves are controlled, and the beneficial components in the tea leaves are reserved;
fermentation: selecting fermentation time according to the flavor required by the soy sauce, wherein the fermentation time of the soy sauce mash or the soy sauce mash is shortest when the soy sauce with flower fragrance flavor is required; when the soy sauce with fruity flavor is needed, the fermentation time of the soy sauce mash or soy sauce mash is longer; when soy sauce with fermented soybean flavor is needed, the fermentation time of the soy sauce mash or soy sauce mash is longest; after fermentation, the crude oil is taken out for a plurality of times of sterilization and disinfection to prepare a finished product.
In one embodiment, the number of the turning times is three, the specific operation is as follows,
turning over the yeast for the first time: turning the yeast material of the bamboo plaque, spreading in a plurality of placing sieves, properly supplementing oxygen, and controlling the temperature to be between 30 and 38 ℃;
turning over the yeast for the second time: turning the yeast material, spreading in a placing sieve, keeping a gap between the yeast material and the sieve edge of the placing sieve, reserving a vacancy in the middle of the placing sieve, and spreading at 33-35 ℃;
turning over the yeast for the third time: turning over the yeast after the yeast material turns yellow green, and allowing the strain to mature.
After the strain matures and the color of the yeast material changes from yellow green to green, the matured yeast material is sealed and the temperature is raised to 40-42 ℃, the matured yeast material is transferred into a fermentation tank, and saline water is filled into the fermentation tank.
In one embodiment, when the strain is mature, the flavor or sweet taste orientation is selected to transfer the mature yeast material into a fermentation tank,
when selecting fragrant taste, sealing the mature yeast material, raising the temperature to 40-42 deg.C, quickly transferring the mature yeast material into a fermentation tank, and filling saline water;
when the sweet taste is selected, the primary processing procedure is prolonged for 3-4 hours, then the mature yeast material is sealed and the temperature is raised to 40-42 ℃, the mature yeast material is quickly transferred into a fermentation tank, and the saline water is filled.
In one embodiment, in the fermentation step, the fermentation time is selected according to the required flavor of the soy sauce,
when the soy sauce with flower fragrance is needed, a container with poor heat preservation performance is selected, pouring is carried out for 16-18 times, the fermentation time of soy sauce mash or soy sauce mash is 3-6 months, the fermentation time is short, the raw materials and substances in wheat are primarily decomposed, the obtained soy sauce is fresh and sweet in taste, the soy sauce flavor is mainly bean fragrance and flower fragrance, and the color is light;
when the soy sauce with fruity flavor is needed, pouring and turning over the vat for 18-24 times alternately, wherein the fermentation time of the soy sauce mash or the soy sauce mash is 6-9 months, the fermentation time is long, the raw materials and the substances in the wheat are further decomposed, the obtained soy sauce is salty in taste, the flavor of the soy sauce is mainly fruity flavor, and the color is dark;
when soy sauce with soy sauce flavor is needed, a jar turning method is adopted, the jar turning times are 24 times in the first six months, 1 time every two months in the later period, the fermentation time of soy sauce mash or soy sauce mash is 9-24 months, the fermentation time is longest, the raw materials and the substances in wheat are completely decomposed, the obtained soy sauce has the most salty taste, the soy sauce flavor is mainly soy sauce flavor, and the color is deepest.
In one embodiment, when the soy sauce with flower fragrance flavor is needed, a container with poor heat preservation performance is selected, the soy sauce must be poured on the container on the next day of adding saline water, the pouring is repeated every three to four days, the soy sauce is poured on the container once every week in the second February, the bubbling sound of the soy sauce mash needs to be observed or heard from the third month, the pouring time is determined, the pouring process is pouring 16-18 times, the fermentation period is about 3-6 months, and when the main fragrance of the soy sauce mash is similar to that of osmanthus flower, the crude oil can be taken for standby.
When the soy sauce with fruity flavor is needed, adding saline water for pouring on the next day, then alternately pouring and turning over the soy sauce on every three to four days in the first month, once every two weeks in the second month, and determining the period and the times of pouring or turning over the soy sauce from the third month by observing or listening to the bubbling sound of the soy sauce mash, wherein the period is 18-24 times and 6-9 months, and when the main flavor type of the soy sauce mash is similar to the flavor of cooked bananas, the crude oil is taken for standby.
When soy sauce with fermented soybean flavor is needed, a container with good heat preservation is selected, the jar needs to be turned fully on the next day when brine is added, then the jar is turned once every four days, the jar is turned once every week in the second month, the jar is turned once every ten to fifteen days in the third month, the jar is turned for about 24 times in the first six months, and the jar is not turned or is turned once every two months in the later period until the soy sauce mash shows black color, the crude oil is reddish brown, and the soy sauce with rich fermented soybean flavor is obtained for standby application. If the flavor is more sufficient, the sun-curing time can be prolonged, but the jar is not turned over as much as possible, so that the oil yield is prevented from being lost.
In one embodiment, the baume degree of the saline water is 16-20 Be, the baume degree of the selected saline water is determined according to the temperature of the season during fermentation, and the lower baume degree saline water is selected in the seasons with higher temperature, such as summer, because the temperature is high and suitable for the growth and the propagation of aspergillus oryzae, more water is consumed, so that the lower baume degree saline water is selected, a large amount of water is consumed for the growth and the propagation of aspergillus oryzae, the baume degree of the saline water is improved, the anti-corrosion effect is achieved, but the baume degree of the saline water is not too high, and the growth of the aspergillus oryzae is affected; in the seasons with lower temperature, such as winter, the saline water with higher Baume degree is selected, because the low temperature affects the activity of aspergillus oryzae, less water is consumed during growth and propagation, the Baume degree of the saline water does not change greatly, and therefore the saline water with higher Baume degree can play a role in corrosion prevention.
In one embodiment, at lower room temperature, the yeast material is transferred into the bamboo plaque and then stacked into a small mound shape with a height of 3.3-3.6 cm; when the room temperature is higher, the koji material is transferred into the bamboo plaque and then is spread thinly to avoid the reduction of the activity of aspergillus oryzae caused by overhigh temperature and unsmooth breathing; the bent material is transferred and stacked on the bamboo plaque, and the bamboo plaque is quickly covered with the film to play a role in heat preservation, and the temperature is controlled to be between 28 and 30 ℃.
In one embodiment, the cured material is spread and cooled to a slightly scaly state at room temperature of 8-12 deg.C and humidity of 82-87 RH.
In one embodiment, the micro-scalded state is 40 ℃ -45 ℃.
In one embodiment, the mass ratio of the wheat flour to the raw material is 0.45-0.5: 1. the wheat flour has the function of providing a carbon source required by growth and development of aspergillus oryzae, the content of glutamic acid in protein of the wheat is high, and the glutamic acid is a main source of delicate flavor of the soy sauce, but the using amount of the wheat flour cannot be too high, and due to the fact that the particle size of the wheat flour is small, a breathing channel in the aspergillus material is easily blocked, and the breathing of the aspergillus oryzae is not smooth.
In one embodiment, the production method for preparing the soy sauce by the tea making process further comprises a matching procedure, and two or three soy sauce in flower flavor, fruit flavor and fermented soybean flavor are mixed to obtain soy sauce with different tastes.
The invention has the following beneficial effects:
the invention controls the water loss speed of the koji material by adjusting the temperature, avoids the invasion of mixed bacteria according to the characteristics of the incubation period of the aspergillus oryzae and the propagation period of spores, has high koji quality, enables protease to hydrolyze protein more completely, saccharifying enzyme to hydrolyze starch into various sugars, ensures the complete generation of aroma of metabolites of yeast and bacteria, forms the special flavor of soy sauce by other enzymes generated by the aspergillus oryzae, requires lower temperature and humidity during the incubation period of the aspergillus oryzae, needs sufficient oxygen during the propagation period of the spores, controls the temperature change to influence the humidity, and completely and fully converts various substances. After the starter is mature, the fermentation period of the soy sauce mash or the soy sauce mash is determined according to the flavor required by the soy sauce, and the main flavor type, color and taste of the soy sauce are directly influenced by the treatment method and the length of the fermentation period of the soy sauce mash or the soy sauce mash.
Detailed Description
The present invention will be described in detail with reference to examples.
The invention is derived from the wide-spread high-salt dilute brewing process, and combines the manufacturing process of half-fermented tea such as oolong tea, the oolong tea belongs to half-fermented tea, the water loss and the water loss speed of the tea are controlled by green making, beneficial substances such as tea polyphenol and the like can be converted and kept in the tea, the flavor of the tea is influenced by the baking temperature and time.
The invention provides a production method for making soy sauce by a tea making process, which comprises two working procedures of primary making and fermentation, and comprises the following specific steps:
primary preparation: curing the raw materials, spreading the cured raw materials at the room temperature of 8-12 ℃ and the humidity of 82-87RH, cooling to a slightly scalding state, wherein the slightly scalding state is 40-45 ℃, quickly mixing wheat flour, then mixing aspergillus oryzae to form a yeast material, transferring the yeast material to a plurality of bamboo plaques, putting the bamboo plaques into a yeast rack, quickly covering the yeast rack with a film to play a role in heat preservation, controlling the temperature of the yeast material to be between 20-30 ℃, turning over the yeast for multiple times until the strain grows mature, sealing the mature yeast material and raising the temperature to 40-42 ℃, quickly transferring the mature yeast material into a fermentation tank, and filling salt water into the fermentation tank;
fermentation: selecting fermentation time according to the flavor required by the soy sauce, wherein the fermentation time of the soy sauce mash or the soy sauce mash is shortest when the soy sauce with flower fragrance flavor is required; when the soy sauce with fruity flavor is needed, the fermentation time of the soy sauce mash or soy sauce mash is longer; when soy sauce with fermented soybean flavor is needed, the fermentation time of the soy sauce mash or soy sauce mash is longest; taking out the soy sauce after fermentation, and sterilizing and disinfecting for multiple times to obtain the finished product.
Wherein the raw material is beans with high protein content, such as semen glycines; the mass ratio of the wheat flour to the raw materials is 45-50%: wheat flour is used for providing a carbon source required by growth and development of aspergillus oryzae, the content of glutamic acid in protein of wheat is high, and the glutamic acid is a main source of delicate flavor and sweet taste of soy sauce, but the using amount of the wheat flour cannot be too high, and due to the fact that the particle size of the wheat flour is small, a breathing channel in a yeast material is easily blocked, and the breathing of the aspergillus oryzae is not smooth.
In the primary preparation process, according to the characteristics of the incubation period of the aspergillus oryzae and the propagation period of spores, the temperature of the initial koji material is controlled to be between 20 and 30 ℃, the temperature of the intermediate koji material is circulated between 30 and 38 ℃, the temperature of the later koji material is lowered to high temperature until the koji material is turned down, so that the protein is more completely hydrolyzed by the protease, the amylase hydrolyzes starch into various sugars, the metabolites of yeast and bacteria ensure the complete generation of aroma, other enzymes generated by the aspergillus oryzae form the special flavor of the soy sauce, the incubation period of the aspergillus oryzae needs lower temperature and humidity, the propagation period of the spores needs sufficient oxygen, the temperature change is controlled to influence the humidity, the transformation of various substances is complete and sufficient, and the quality of the finished koji is high.
In the fermentation step of the present invention, the fermentation time is selected according to the flavor required for soy sauce, and the shorter the fermentation time, the lower the degree of decomposition of proteins and sugars in the raw material and wheat flour, the lighter the salty taste of soy sauce, the stronger the bean or flower fragrance, the lighter the color of soy sauce, and the longer the fermentation time, the higher the degree of decomposition of proteins and sugars in the raw material and wheat flour, the heavier the salty taste of soy sauce, and the stronger the soy sauce fragrance, the darker the color of soy sauce.
Specifically, the number of times of turning the koji is three, the operation is as follows,
turning over the yeast for the first time: turning the yeast material of the bamboo plaque, spreading in a plurality of placing sieves, properly supplementing oxygen, and controlling the temperature to be between 30 and 38 ℃; taking soybean as an example, the time for turning over the koji for the first time is controlled within 12-18 hours, the growth period of the aspergillus oryzae is represented by caking, white strains are uniformly distributed on the yellowish-brown koji, the temperature of the koji is reduced and oxygen is supplemented properly under the action of turning over the koji for the first time, the koji on the bamboo plaque is turned over and then is spread in a plurality of placing sieves, so that the temperature is reduced and the oxygen is supplemented, and the strains of the aspergillus oryzae grow too fast and even die due to overhigh temperature;
turning over the yeast for the second time: turning the yeast material, spreading in a placing sieve, keeping a gap between the yeast material and the sieve edge of the placing sieve, reserving a vacancy in the middle of the placing sieve, and spreading at 33-35 ℃; the second yeast turning is also used for properly cooling and supplementing oxygen, and after the second yeast turning, the temperature range is smaller so as to avoid the influence of larger temperature fluctuation on the growth and the propagation of aspergillus oryzae;
turning over the yeast for the third time: turning over the yeast after the yeast material is turned into yellow green, and allowing the strain to mature; the invention turns over the yeast three times, the third turn over yeast is to make the yeast mature as soon as possible, the appearance change shows to turn from yellow green to green, it is mature that the representative strain grows at this moment, the yeast is mature, facilitate the subsequent fermentation treatment.
After the strain grows mature and the color of the yeast material is changed from yellow green to green, sealing the mature yeast material, raising the temperature to 40-42 ℃, quickly transferring the mature yeast material into a fermentation tank, and filling salt water; the transfer of the yeast material to the fermentation tank under the condition of low temperature and high humidity is avoided, because the aroma of the yeast material is not raised and the yeast material has stuffy taste, the flavor and the taste of the soy sauce are directly influenced. When the strain is mature, selecting taste orientation (fragrance or sweet), sealing the mature yeast material if fragrance is taken, raising the temperature to 40-42 deg.C, quickly transferring the mature yeast material into a fermentation tank, and filling saline water. If the sweet is taken, the primary processing procedure is prolonged for 3-4 hours, the mature yeast material is sealed and the temperature is raised to 40-42 ℃, the mature yeast material is quickly transferred into a fermentation tank, and the saline water is filled.
In the fermentation step, the fermentation time is selected according to the flavor required for the soy sauce,
when the soy sauce with flower fragrance is needed, a container with poor heat preservation performance is selected, pouring is carried out for 16-18 times, the fermentation time of soy sauce mash or soy sauce mash is 3-6 months, the fermentation time is short, the raw materials and substances in wheat are primarily decomposed, the obtained soy sauce is fresh and sweet in taste, the soy sauce flavor is mainly bean fragrance and flower fragrance, and the color is light;
when the soy sauce with fruity flavor is needed, pouring and turning over the vat for 18-24 times alternately, wherein the fermentation time of the soy sauce mash or the soy sauce mash is 6-9 months, the fermentation time is long, the raw materials and the substances in the wheat are further decomposed, the obtained soy sauce is salty in taste, the flavor of the soy sauce is mainly fruity flavor, and the color is dark;
when soy sauce with soy sauce flavor is needed, a jar turning method is adopted, the jar turning times are 24 times in the first six months, 1 time every two months in the later period, the fermentation time of soy sauce mash or soy sauce mash is 9-24 months, the fermentation time is longest, the raw materials and the substances in wheat are completely decomposed, the obtained soy sauce has the most salty taste, the soy sauce flavor is mainly soy sauce flavor, and the color is deepest.
The baume degree of the saline water is 16-20 Be, the baume degree of the selected saline water is determined according to the seasonal temperature during fermentation, and the saline water with lower baume degree is selected in seasons with higher temperature, such as summer, because the temperature is high and suitable for growth and reproduction of aspergillus oryzae, more water can be consumed, so that the saline water with lower baume degree is selected, a large amount of water is consumed for growth and reproduction of the aspergillus oryzae, the baume degree of the saline water is improved, and the antiseptic effect is achieved, but the baume degree of the saline water cannot be too high, so that the growth of the aspergillus oryzae is influenced; in the seasons with lower temperature, such as winter, the saline water with higher Baume degree is selected, because the low temperature affects the activity of aspergillus oryzae, less water is consumed during growth and propagation, the Baume degree of the saline water does not change greatly, and therefore the saline water with higher Baume degree can play a role in corrosion prevention.
In addition, when the room temperature is lower, the yeast material is transferred into the bamboo plaque and then stacked into a small mound shape with the height of 3.3-3.6 cm; when the room temperature is higher, the yeast material is transferred into a bamboo plaque and then is spread thinly to avoid the activity reduction of aspergillus oryzae caused by overhigh temperature and unsmooth breathing.
In addition, the invention also comprises a matching procedure, two or three kinds of soy sauce in flower flavor, fruit flavor and fermented soybean flavor are mixed to obtain soy sauce with different tastes, which is illustrated as follows:
when the original taste of food materials and freshness improvement are required, such as Japanese cuisine, sweet and fine mouthfeel is required, the matching mode is mainly soy sauce with fruity flavor, more than 60% of soy sauce with fruity flavor and 20% of soy sauce with flowery flavor are selected according to the mass fraction, and the rest of soy sauce with fermented soybean flavor is selected;
when a dish with heavy taste is cooked and deep color is needed, for example, braised pork needs salty taste, the matching mode is mainly soy sauce with soy sauce flavor, more than 60% of soy sauce with soy sauce flavor is selected according to the mass fraction, and the rest of soy sauce with fruit flavor and flower flavor are selected according to actual requirements.
The invention is illustrated by specific examples, which are specifically described below:
primary preparation: the method comprises the following steps of taking soybeans as raw materials, curing the raw materials, spreading the cured raw materials to be cooled to a state of slight scalding under the conditions of room temperature of 10 ℃ and humidity of 85RH, then quickly mixing 45% of wheat flour, then mixing aspergillus oryzae to form a koji material, transferring the koji material to a placing sieve, stacking the koji material into a hillock shape, then quickly covering the placing sieve with a film to play a role in heat preservation, and controlling the temperature to be 28-30 ℃;
turning over the yeast for the first time: turning the yeast material of the bamboo plaque, spreading in a plurality of placing sieves, properly supplementing oxygen, and controlling the temperature to be between 30 and 38 ℃;
turning over the yeast for the second time: turning the yeast material, spreading in a placing sieve, keeping a gap between the yeast material and the sieve edge of the placing sieve, reserving a vacancy in the middle of the placing sieve, and spreading at 33-35 ℃;
turning over the yeast for the third time: turning over the yeast after the yeast material turns yellow green, and allowing the strain to mature.
Then the mature yeast material is sealed and the temperature is raised to 40 ℃, the mature yeast material is quickly transferred into a fermentation tank, and saline water is filled.
Fermentation: selecting corresponding fermentation time according to the flavor required by the soy sauce, wherein the flavor type and the strong and weak of the soy sauce are closely related to the raw materials and the fermentation degree, and the flavor type, the strong and weak and the taste of the soy sauce can be directly influenced by the length of the fermentation time under the change of proper seasons; taking out the soy sauce after fermentation, and sterilizing and disinfecting for multiple times to obtain the finished product.
When the soy sauce with flower fragrance and flavor is needed, a container with poor heat preservation performance is selected, the soy sauce needs to be poured the next day after saline water is added, then the pouring is repeated every three to four days, the soy sauce is poured the next week in the February, the bubbling sound of the soy sauce mash needs to be observed or heard from the third month, and the pouring time is determined. The process comprises pouring for 16-18 times, fermenting for about 3-6 months, and collecting crude oil when the main flavor type of the soy sauce mash is similar to sweet osmanthus flower flavor.
When the soy sauce with fruity flavor is needed, the pouring is needed the next day of adding the saline water, then the pouring and the turning over are alternately carried out every three to four days in the first month, the second month is once every week, and the period and the times are determined by observation or listening from the third month. The process is carried out for 18-24 times with a period of 6-9 months, and when the main flavor type of the soy sauce mash is similar to the flavor of cooked banana, the crude oil is taken for standby.
When soy sauce with fermented soybean flavor is needed, a container with good heat preservation is selected, the jar needs to be turned fully on the next day when brine is added, then the jar is turned once every four days, the jar is turned once every week in the second month, the jar is turned once every ten to fifteen days in the third month, the jar is turned for about 24 times in the first six months, and the jar is not turned or is turned once every two months in the later period until the fermented soy sauce is black, the crude oil is reddish brown, and the oil is obtained for later use when the fermented soy sauce is rich in fermented soybean flavor. If the flavor is more sufficient, the sun-curing time can be prolonged, but the jar is not turned over as much as possible, so that the oil yield is prevented from being lost.
Wherein, the sprinkling and the cylinder turning can bring air, which is convenient for the propagation of aerobic microorganisms such as salt-tolerant yeast, lactic acid bacteria and the like, therefore, when the bubbling sound of the soy sauce mash is observed or listened to be small, the sprinkling or the cylinder turning is needed.
The invention controls the dehydration speed of the koji material by adjusting the temperature, avoids the invasion of mixed bacteria according to the characteristics of the incubation period of the aspergillus oryzae and the propagation period of spores, enables the protease to hydrolyze protein more completely, ensures the complete generation of aroma by amylase to hydrolyze starch, ensures the complete generation of metabolites of yeast and bacteria, forms the special flavor of soy sauce by other enzymes generated by the aspergillus oryzae, requires lower temperature and humidity in the incubation period of the aspergillus oryzae, requires sufficient oxygen in the propagation period of the spores, controls the temperature change to influence the humidity, realizes complete and sufficient conversion of various substances, and ensures the high quality of finished koji. After the starter is mature, the fermentation period of the soy sauce mash or the soy sauce mash is determined according to the flavor required by the soy sauce, and the main flavor type, color and taste of the soy sauce are directly influenced by the treatment method and the length of the fermentation period of the soy sauce mash or the soy sauce mash.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (10)
1. A production method for making soy sauce by a tea making process comprises two working procedures of primary making and fermentation, and is characterized in that,
primary preparation: curing the raw materials, spreading the cured raw materials under the conditions of low temperature and high humidity, cooling to a slightly scalded state, quickly mixing wheat flour, then mixing aspergillus oryzae to form a koji material, transferring and stacking the koji material into a plurality of bamboo plaques, placing the bamboo plaques into a koji rack, quickly covering the koji rack with a film to play a role in heat preservation, preserving heat at a constant temperature, turning over the koji for multiple times, sealing the koji material after strains grow mature, raising the temperature, quickly transferring the koji material into a fermentation tank, and filling salt water to prepare soy sauce mash;
fermentation: selecting fermentation time according to the flavor required by the soy sauce, wherein the fermentation time of the soy sauce mash or the soy sauce mash is shortest when the soy sauce with flower fragrance flavor is required; when the soy sauce with fruity flavor is needed, the fermentation time of the soy sauce mash or soy sauce mash is longer; when soy sauce with fermented soybean flavor is needed, the fermentation time of the soy sauce mash or soy sauce mash is longest; taking out the soy sauce after fermentation, and sterilizing and disinfecting for multiple times to obtain the finished product.
2. The method for producing soy sauce by tea making process as claimed in claim 1, wherein the number of the turnover is three, specifically comprising the following operations,
turning over the yeast for the first time: turning the yeast material of the bamboo plaque, spreading in a plurality of placing sieves, properly supplementing oxygen, and controlling the temperature to be between 30 and 38 ℃;
turning over the yeast for the second time: turning the yeast material, spreading in a placing sieve, keeping a gap between the yeast material and the sieve edge of the placing sieve, reserving a vacancy in the middle of the placing sieve, and spreading at 33-35 ℃;
turning over the yeast for the third time: turning over the yeast after the yeast material is turned into yellow green, and allowing the strain to mature;
after the strain matures and the color of the yeast material changes from yellow green to green, the matured yeast material is sealed and the temperature is raised to 40-42 ℃, the matured yeast material is transferred into a fermentation tank, and saline water is filled into the fermentation tank.
3. The method of claim 2, wherein after the strain matures, the matured koji is transferred to a fermenter with a sweet or fragrant taste orientation,
when selecting fragrant taste, sealing the mature yeast material, raising the temperature to 40-42 deg.C, quickly transferring the mature yeast material into a fermentation tank, and filling saline water;
when the sweet taste is selected, the primary processing procedure is prolonged for 3-4 hours, then the mature yeast material is sealed and the temperature is raised to 40-42 ℃, the mature yeast material is quickly transferred into a fermentation tank, and the saline water is filled.
4. The method for producing soy sauce by tea making process according to claim 1, wherein in the fermentation step, the fermentation time is selected according to the flavor required for soy sauce,
when the soy sauce with flower fragrance flavor is needed, a container with poor heat preservation performance is selected, pouring is carried out for 16-18 times, and the fermentation time of soy sauce mash or soy sauce mash is 3-6 months;
when the soy sauce with fruity flavor is needed, a method of alternately pouring and turning over the vat is adopted, the times are 24 times in the first six months, 1 time every two months in the later period, and the fermentation time of the soy sauce mash or the soy sauce mash is 6-9 months;
when soy sauce with soy sauce flavor is required, a jar turning method is adopted, the jar turning times are 24 times in the first six months, 1 time every two months in the later period, and the fermentation time of soy sauce mash or soy sauce mash is 9-24 months.
5. The method for producing soy sauce by tea making process according to claim 4, wherein when soy sauce with flower fragrance flavor is required, a container with poor heat preservation performance is selected, the soy sauce is required to be poured in the saline water for the second day, the pouring is repeated every three to four days, the soy sauce is poured in every second week from the second month, the bubbling sound of the soy sauce is observed or heard from the third month, the pouring time is determined, the pouring process is 16 to 18 times, the fermentation period is about 3 to 6 months, and when the main fragrance of the soy sauce is similar to that of osmanthus flower fragrance, crude oil is taken out for standby;
when the soy sauce with fruity flavor is needed, the salt water is required to be poured on the next day, then the pouring and the cylinder turning are alternately carried out every three to four days in the first month, once every two months in the second month, the period and the times of pouring or cylinder turning are determined by observing or listening the bubbling sound of the soy sauce mash from the third month, the process is 18-24 times, the period is 6-9 months, and when the main flavor type of the soy sauce mash is similar to the flavor of cooked bananas, the crude oil is taken out for later use;
when soy sauce with fermented soybean flavor is needed, a container with good heat preservation is selected, the jar needs to be turned fully on the next day when brine is added, then the jar is turned once every four days, the jar is turned once every week in the second month, the jar is turned once every ten to fifteen days in the third month, the jar is turned 24 times in the first six months, and the jar is not turned or is turned once every two months in the later period until the fermented soy sauce is black, the crude oil is reddish brown, and the oil is produced for later use when the fermented soy sauce is rich in fermented soybean flavor.
6. The method of claim 1, wherein the salt water has a baume degree of 16-20 ° baume.
7. The method of claim 1, wherein the yeast material is transferred to a bamboo plaque at a low room temperature and then piled up in a small mound; transferring the yeast material into a bamboo plaque at a higher room temperature, and spreading the yeast material; the bent material is transferred and stacked on the bamboo plaque, and the bamboo plaque is quickly covered with the film to play a role in heat preservation, and the temperature is controlled to be between 28 and 30 ℃.
8. The method for producing soy sauce by tea making process as claimed in claim 1, wherein the matured raw material is spread and cooled to a state of slightly scalding hands at 40 ℃ to 45 ℃ under the conditions of room temperature of 8 ℃ to 12 ℃ and humidity of 82 RH to 87 RH.
9. The method for producing soy sauce by tea making process according to claim 1, wherein the mass ratio of the wheat flour to the raw material is 0.45-0.5: 1.
10. the method for producing soy sauce by tea making process according to any one of claims 1 to 9, wherein the method for producing soy sauce by tea making process further comprises a matching process of mixing two or three of the floral flavor, the fruity flavor and the fermented soybean flavor to obtain soy sauce with different tastes.
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