CN113331392A - Soy sauce and brewing process thereof - Google Patents
Soy sauce and brewing process thereof Download PDFInfo
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- CN113331392A CN113331392A CN202110795420.3A CN202110795420A CN113331392A CN 113331392 A CN113331392 A CN 113331392A CN 202110795420 A CN202110795420 A CN 202110795420A CN 113331392 A CN113331392 A CN 113331392A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 65
- 238000013124 brewing process Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 37
- 244000068988 Glycine max Species 0.000 claims abstract description 37
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 29
- 239000011425 bamboo Substances 0.000 claims abstract description 27
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000002304 perfume Substances 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 3
- 239000003814 drug Substances 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 11
- 230000036561 sun exposure Effects 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 241000209128 Bambusa Species 0.000 claims description 2
- 244000062241 Kaempferia galanga Species 0.000 claims description 2
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims description 2
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 2
- 241000209049 Poa pratensis Species 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 238000005192 partition Methods 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000009941 weaving Methods 0.000 claims description 2
- 244000218454 Bambusa tulda Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 239000003205 fragrance Substances 0.000 abstract description 11
- 238000005507 spraying Methods 0.000 abstract description 5
- 210000002257 embryonic structure Anatomy 0.000 abstract description 3
- 235000019635 fat flavor Nutrition 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 18
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 150000003839 salts Chemical class 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000012216 screening Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 241000222336 Ganoderma Species 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 3
- 235000019608 salt taste sensations Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 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
- 239000012452 mother liquor Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019643 salty taste 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses soy sauce and a brewing process thereof, and belongs to the technical field of soy sauce brewing. The brewing process comprises the following steps: soaking soybeans; steaming the soaked soybeans; spreading and airing the steamed soybeans; mixing flour and soybean according to the mass ratio of soybean to flour of 5 (0.5-1.5), and naturally making starter for 8-10 days; adding saline water into the finished koji, wherein the mass ratio of the saline water to the finished koji is (2.2-2.5):1, and drying night dew in the sun in two summer days to obtain mature soy sauce embryos; adding bamboo autumn into the mature sauce embryo, adding mother and child water, soaking, spraying oil, aging, and sun-drying for 11-13 months; adding Chinese medicinal perfume, heating and sterilizing; and (6) inspecting and packaging. The soy sauce brewed by the method has brownish red color, thick color, rich sauce flavor and fat flavor, harmonious five flavors, fragrance retention in a bowl, unique flavor and is deeply loved by the consumers.
Description
Technical Field
The invention relates to the technical field of soy sauce brewing, in particular to soy sauce and a brewing process thereof.
Background
The soy sauce is commonly called soy sauce, is mainly brewed by soybeans, wheat and salt through procedures of oil preparation, fermentation and the like, can increase and improve the taste of dishes, can increase or change the color of the dishes, and is a traditional Chinese seasoning. The soy sauce has salty taste as main component, delicate flavor, fragrance and the like, has relatively complex components, and contains various amino acids, saccharides, organic acids, pigments, spices and other components besides the components of the salt. Due to the difference of raw materials and brewing process, the soy sauce can form different flavors so as to meet the requirements of different consumers.
Disclosure of Invention
The invention provides a novel five-flavor blended soy sauce with fragrance retained in a bowl, and provides a soy sauce and a brewing process thereof.
The invention adopts the following technical scheme.
A brewing process of soy sauce comprises the following steps:
s1, soaking soybeans;
s2, steaming the soaked soybeans in a closed manner;
s3, spreading, airing and stewing the steamed soybeans;
s4, mixing the flour and the soybeans obtained in the step S3 according to the mass ratio of the soybeans to the flour of 5 (0.5-1.5), and naturally making the yeast for 8-10 days;
s5, adding saline water into the finished koji obtained in the step S4, wherein the mass ratio of the saline water to the finished koji is (2.2-2.5):1, and performing sun exposure and night exposure in two summers to obtain a mature sauce embryo;
s6, weaving a round bamboo tube with bamboos, placing the bamboo tube in the middle, and placing the mature soy sauce blank around the bamboo tube; then adding the oil, soaking the residual substances in the sauce embryo with clear water, wherein the adding amount is 50-55% of the total amount of the sauce embryo, and aging for 11-13 months;
s7, adding traditional Chinese medicine spice water, wherein the adding amount of the traditional Chinese medicine spice water is 2-3% of that of the soy sauce, and heating and sterilizing;
and S8, inspecting and packaging.
Further, in step S1, the soybeans are soaked for 4-6 hours, and after soaking, the soybeans are drained and the water is controlled for 1-1.5 hours.
Further, in step S2, the method for steaming soybeans comprises: the wooden partition is steamed for 4-5 hours under normal pressure, and kept for 18-22 hours.
Further, in step S3, the spreading and drying time is 5-6 h.
Further, in step S5, the Baume degree of the brine at 20 ℃ is 20.0.
Further, in step S5, adding saline water into the finished koji, rubbing the dough into pieces, and performing layered tedding 28-35 times during the two summer exposure to the night sun.
Further, in step S5, the heating sterilization temperature is 85-90 deg.C, and the time is 30-40 min.
Further, in step S7, the traditional Chinese medicine perfume comprises the following components in parts by weight: 5-6 jin of meadow grass, 5-6 jin of lysimachia sikokiana, 1-1.5 jin of nardostachyos root, 3-4 jin of kaempferia galangal, 4-5 jin of star anise, 2-3 jin of pepper, 3-4 jin of cassia bark, 4-5 jin of pericarpium cantonensis, 1-2 jin of clove, 4-5 jin of lysimachia foenum-graecum, 5-6 jin of Guangxiang, 3-4 jin of cinnamon, 3-4 jin of angelica dahurica and 2-3 jin of fire stalk; the preparation method of the traditional Chinese medicine perfume water comprises the following steps: mixing the traditional Chinese medicine components according to the formula amount, and soaking for 1-2 months with soy sauce to obtain the soy sauce.
A soy sauce is prepared by any one of the above brewing processes.
The present invention obtains the following advantageous effects.
The invention follows the natural rules of spring starter propagation, summer sun exposure, autumn oil spraying and winter ice fishing, and is made by more than eighty years of ingenuity to form a unique handmade soy sauce style. The soy sauce brewed by the method has brownish red color, thick color, rich sauce flavor and fat flavor, harmonious five flavors, fragrance retention in a bowl, unique flavor and is deeply loved by the consumers.
Detailed Description
The present invention will be further described with reference to examples.
Example 1
A brewing process of soy sauce comprises the following steps:
selecting high-quality small soybeans produced in a red water river basin → soaking the small soybeans for 5 hours before and after the spring season of each year → draining and controlling water for 1.5 hours → screening wood for steaming for 5 hours under normal pressure → leaving screening for 18 hours → discharging and spreading for 6 hours → adding wheat flour (according to the small soybeans: flour =100:20 (mass ratio)) to mix and fill in a dustpan → natural koji making for 9 days → formed bean green color formed koji (also called soy sauce yellow) → saline water is added in a cylinder (20 Baume saline water (20 ℃), according to the mass ratio of 100:250 of the koji forming and the saline water) → rubbing and scattering mass → pit rising for 2-3 times → two day exposure night in summer (28 times of layered tedding) → mature soy sauce embryos (solid state with attractive appearance, bright red brown and rich in flavor and fat and fragrance), adding bamboo autumn (bamboo tubes woven by a round bamboo tubes, placing the bamboo tubes in the middle, placing the mature soy sauce embryos in the bamboo tubes), injecting the stock oil into the bamboo tubes, and pouring the stock oil into the bamboo tubes to soak in a water batch (spraying and soaking the bamboo tubes, the adding amount is 50 percent of the total amount of the soy sauce blank → after-ripening and sun-drying for brewing for 11 months → adding traditional Chinese medicine spice (5 jin of grass, 1.5 jin of rhizoma nardostachyos, 3 jin of rhizoma kaempferiae, 5 jin of star anise, 2 jin of pepper, 3 jin of cassia bark, 5 jin of cortex phellodendri, 2 jin of clove, 5 jin of glossy ganoderma, 5 jin of Guangxiang, 3 jin of cinnamon, 3 jin of angelica dahurica and 3 jin of tobacco stalk), adding the traditional Chinese medicine spice water in an amount of 2 percent of the soy sauce, heating and sterilizing (sterilizing at 85 ℃ for 40 min) → inspecting according to GB18186-2000 standard → packaging for sale.
The soy sauce prepared by the method of example 1 of the present application had the following sensory attributes (color, flavor, taste, body)
Color: brownish red and shining
And (3) fragrance: strong thick sauce and fat fragrance
Flavor: palatable salt and sweet taste and lasting delicate flavor
Body: clear body state and moderate thickness
Data indexes are as follows: special grade soy sauce: amino acid nitrogen ≧ 0.8g/100ml 100:120 (100 jin soya bean 120 jin superfine soy sauce)
Secondary soy sauce: amino acid nitrogen ≧ 0.55g/100ml 100:120 (100 jin soya bean 120 jin grade soy sauce)
Third-level soy sauce: amino acid nitrogen ≧ 0.4g/100ml
Example 2
A brewing process of soy sauce comprises the following steps:
selecting high-quality small soybeans produced in a red water river basin → soaking the small soybeans for 6 hours before and after the spring season of each year → draining and controlling water for 1 hour → screening wood for steaming and boiling under normal pressure for 4 hours → leaving the screen for sealing for 22 hours → discharging and spreading for 5 hours → adding wheat flour (according to the small soybeans: flour =100:20 (mass ratio)) to mix and fill in a dustpan → natural koji making for 10 days → forming bean green color finished koji (also called as sauce yellow) → salt water is put in a cylinder (20 Baume salt water (20 ℃), the ratio of the finished koji to the salt water is 100: 220) → rubbing and scattering mass → pit-opening molding for 2-3 times → two summer sun exposure (35 times layered tedding) → mature sauce embryo (solid state with attractive appearance, bright brown red and fragrant smell), adding bamboo (using a round woven bamboo tube, putting the bamboo tube in the middle, putting the mature sauce embryo in the bamboo tube around the bamboo tube), injecting water of the mother bamboo tube and pouring oil (spraying the residual substances in the water of the bamboo tube after soaking, adding 55% of the total amount of the soy sauce blank), → after-ripening and sun-drying for brewing for 13 months → adding traditional Chinese medicine spice (5 jin of grass, 1.5 jin of rhizoma nardostachyos, 3 jin of rhizoma kaempferiae, 5 jin of star anise, 2 jin of pepper, 3 jin of cassia bark, 5 jin of cortex phellodendri, 2 jin of clove, 5 jin of glossy ganoderma, 5 jin of Guangxiang, 3 jin of cinnamon, 3 jin of radix angelicae dahuricae and 3 jin of radix stemonae), adding traditional Chinese medicine spice water in an amount of 3% of the soy sauce, heating and sterilizing (sterilizing at 90 ℃ for 30 min), testing according to GB18186-2000 standard → packaging for sale.
The soy sauce prepared by the method of example 2 of the present application had the following sensory attributes (color, flavor, taste, body)
Color: brownish red and shining
And (3) fragrance: strong thick sauce and fat fragrance
Flavor: palatable salt and sweet taste and lasting delicate flavor
Body: clear body state and moderate thickness
Data indexes are as follows: special grade soy sauce: amino acid nitrogen ≧ 0.8g/100ml 100:120 (100 jin soya bean 120 jin superfine soy sauce)
Secondary soy sauce: amino acid nitrogen ≧ 0.55g/100ml 100:120 (100 jin soya bean 120 jin grade soy sauce)
Third-level soy sauce: amino acid nitrogen ≧ 0.4g/100ml
Example 3
A brewing process of soy sauce comprises the following steps:
selecting high-quality small soybeans produced in a red water river basin → soaking the small soybeans for 4 hours before and after the spring season of each year → draining and controlling water for 1 hour → screening wood for steaming and boiling under normal pressure for 4 hours → leaving the screen for sealing for 20 hours → discharging and spreading for 6 hours → adding wheat flour (according to the small soybeans: flour =100:20 (mass ratio)) to mix and fill in a dustpan → natural koji making for 8 days → forming bean green color finished koji (also called as sauce yellow) → salt water is put in a cylinder (20 Baume salt water (20 ℃), the ratio of the finished koji to the salt water is 100: 220) → rubbing and scattering mass → pit making for 2-3 times → two summer sun exposure (30 times of layering and tedding) → mature sauce embryo (solid state with attractive appearance, bright brown red and fragrant smell), adding bamboo (using a round woven bamboo tube, putting the bamboo tube in the middle, putting the mature sauce embryo in the bamboo tube), injecting water into the mother liquor (spraying and soaking the residual substances in the bamboo tube after the sauce is poured, the adding amount is 50 percent of the total amount of the soy sauce blank → after-ripening and sun-drying for brewing for 12 months → adding traditional Chinese medicine spice (5 jin of grass, 1.5 jin of rhizoma nardostachyos, 3 jin of rhizoma kaempferiae, 5 jin of star anise, 2 jin of pepper, 3 jin of cassia bark, 5 jin of cortex cinnamomi, 2 jin of clove, 5 jin of glossy ganoderma, 5 jin of Guangxiang, 3 jin of cinnamon, 3 jin of radix angelicae dahuricae and 3 jin of radix stemonae), adding traditional Chinese medicine spice water of 2 percent of soy sauce, heating and sterilizing (sterilizing at 88 ℃ for 35 min) → inspecting according to GB18186-2000 standard → packaging for sale.
The soy sauce prepared by the method of example 3 of the present application had the following sensory attributes (color, flavor, taste, body)
Color: brownish red and shining
And (3) fragrance: strong thick sauce and fat fragrance
Flavor: palatable salt and sweet taste and lasting delicate flavor
Body: clear body state and moderate thickness
Data indexes are as follows: special grade soy sauce: amino acid nitrogen ≧ 0.8g/100ml 100:120 (100 jin soya bean 120 jin superfine soy sauce)
Secondary soy sauce: amino acid nitrogen ≧ 0.55g/100ml 100:120 (100 jin soya bean 120 jin grade soy sauce)
Third-level soy sauce: amino acid nitrogen ≧ 0.4g/100ml
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (9)
1. The brewing process of the soy sauce is characterized by comprising the following steps: the method comprises the following steps:
s1, soaking soybeans;
s2, steaming the soaked soybeans in a closed manner;
s3, spreading, airing and stewing the steamed soybeans;
s4, mixing the flour and the soybeans obtained in the step S3 according to the mass ratio of the soybeans to the flour of 5 (0.5-1.5), and naturally making the yeast for 8-10 days;
s5, adding saline water into the finished koji obtained in the step S4, wherein the mass ratio of the saline water to the finished koji is (2.2-2.5):1, and performing sun exposure and night exposure in two summers to obtain a mature sauce embryo;
s6, weaving a round bamboo tube with bamboos, placing the bamboo tube in the middle, and placing the mature soy sauce blank around the bamboo tube; then adding the oil, soaking the residual substances in the sauce embryo with clear water, wherein the adding amount is 50-55% of the total amount of the sauce embryo, and aging for 11-13 months;
s7, adding traditional Chinese medicine spice water, wherein the adding amount of the traditional Chinese medicine spice water is 2-3% of that of the soy sauce, and heating and sterilizing;
and S8, inspecting and packaging.
2. The process for brewing soy sauce according to claim 1, wherein: in step S1, the soybeans are soaked for 4-6h, and after soaking, the soybeans are drained and the water is controlled for 1-1.5 h.
3. The process for brewing soy sauce according to claim 1, wherein: in step S2, the method for steaming soybeans comprises the steps of: the wooden partition is steamed for 4-5 hours under normal pressure, and kept for 18-22 hours.
4. The process for brewing soy sauce according to claim 1, wherein: in step S3, the spreading and drying time is 5-6 h.
5. The process for brewing soy sauce according to claim 1, wherein: in step S5, the Baume degree of brine at 20 ℃ is 20.0.
6. The process for brewing soy sauce according to claim 1, wherein: in step S5, adding saline water into the finished koji, rubbing the finished koji into lumps, and carrying out layered tedding 28-35 times in the two summer sun-exposure and night-exposure processes.
7. The process for brewing soy sauce according to claim 1, wherein: in step S5, the heating sterilization temperature is 85-90 deg.C, and the time is 30-40 min.
8. The process for brewing soy sauce according to claim 1, wherein: in step S7, the traditional Chinese medicine perfume comprises the following components in parts by weight: 5-6 jin of meadow grass, 5-6 jin of lysimachia sikokiana, 1-1.5 jin of nardostachyos root, 3-4 jin of kaempferia galangal, 4-5 jin of star anise, 2-3 jin of pepper, 3-4 jin of cassia bark, 4-5 jin of pericarpium cantonensis, 1-2 jin of clove, 4-5 jin of lysimachia foenum-graecum, 5-6 jin of Guangxiang, 3-4 jin of cinnamon, 3-4 jin of angelica dahurica and 2-3 jin of fire stalk; the preparation method of the traditional Chinese medicine perfume water comprises the following steps: mixing the traditional Chinese medicine components according to the formula amount, and soaking for 1-2 months with soy sauce to obtain the soy sauce.
9. A soy sauce characterized by: is prepared by the brewing process according to any one of claims 1 to 8.
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2021
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