CN113367284B - Soybean paste and preparation method thereof - Google Patents
Soybean paste and preparation method thereof Download PDFInfo
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- CN113367284B CN113367284B CN202110692716.2A CN202110692716A CN113367284B CN 113367284 B CN113367284 B CN 113367284B CN 202110692716 A CN202110692716 A CN 202110692716A CN 113367284 B CN113367284 B CN 113367284B
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method of soybean paste, which comprises the following steps: soaking semen glycines, peeling, steaming, cooling to below 40 deg.C to obtain peeled semen glycines; mixing the peeled and cooked soybeans with crude oil, fermenting, and filtering to obtain fermented soybean embryos; soaking soybean, steaming, cooling to below 40 deg.C to obtain cooked whole soybean; uniformly mixing the cooked whole beans and wheat flour, and inoculating yeast seeds for yeast preparation to obtain finished yeast; mixing the finished koji with saline water, controlling the salt content of a system to be 8% -11%, and performing sun-curing fermentation to obtain a semi-finished product of the sauce mash; uniformly mixing the fermented soybean embryos and the semi-finished product of the soy sauce mash by using saline water, controlling the system salinity at 10% -14%, and fermenting to obtain the soy sauce mash; and (4) blending, boiling and sterilizing the sauce mash to obtain the soybean paste. The preparation method of the invention reduces the starter propagation amount required by the preparation of the soybean paste, reduces the tyrosine content of the system, and improves the problems of precipitation of white fermentation points, starter propagation, limited starter propagation capacity and the like.
Description
Technical Field
The invention belongs to the technical field of food fermentation, and particularly relates to a soybean paste and a preparation method thereof.
Background
The soybean paste is a food prepared from soybean, flour or wheat as main raw materials through a series of processes such as starter propagation, fermentation and the like. In the brewing of the bean paste, a koji pool or a disc koji making machine is generally adopted to make koji, the process is complex, the energy consumption of related koji making equipment is high, and the koji making capacity is limited. In addition, the large yeast making amount can cause the uneven mixing of materials in the yeast making process, the yeast burning problem is easy to occur, the tyrosine yield is high, and white spots are easy to occur in the fermentation.
Disclosure of Invention
In order to solve the defects and shortcomings of the prior art, the invention aims to provide a soybean paste and a preparation method thereof. The preparation method of the invention can reduce the starter propagation amount for brewing the soybean paste, reduce the tyrosine yield and improve the problems of starter propagation and white spots of fermentation on the premise of ensuring the quality of the soybean paste.
In order to realize the purpose, the technical scheme adopted by the invention is as follows:
a method for preparing soybean paste comprises:
soaking semen glycines, peeling, steaming, cooling to below 40 deg.C to obtain peeled semen glycines;
mixing the peeled and cooked soybeans with crude oil, fermenting, and filtering to obtain fermented soybean embryos;
soaking soybean, steaming, cooling to below 40 deg.C to obtain cooked whole soybean;
uniformly mixing the cooked whole beans and wheat flour, and inoculating yeast seeds for yeast preparation to obtain finished yeast;
mixing the finished koji with saline water, controlling the salt content of a system to be 8% -11%, and performing sun-curing fermentation to obtain a semi-finished product of the sauce mash;
uniformly mixing the fermented soybean embryos and the semi-finished product of the soy sauce mash by using saline water, controlling the system salinity at 10% -14%, and fermenting to obtain the soy sauce mash;
and (4) blending, boiling and sterilizing the sauce mash to obtain the soybean paste.
Preferably, the mass of the soybeans used for preparing the peeled and cooked soybeans is 10-40% of the mass of the soybeans used for preparing the cooked and cooked soybeans.
In the invention, the method for soaking soybeans comprises the following steps: adding water with the mass of 0.5-3.5 times of that of the soybeans to soak for 1-10 h.
Preferably, the salt content of the crude oil is 5-10 g/100mL, and the amino nitrogen content is 0.40-0.90 g/100 mL.
Preferably, the crude oil is prepared by the following method: adding water and salt into the brewed soy sauce, and blending until the salt content is 5-10 g/100mL and the amino nitrogen content is 0.40-0.90 g/100mL to obtain the crude oil.
Preferably, in the preparation of the fermented soybean germ, the mass ratio of the peeled cooked soybean to the crude oil is 1: 0.5-1: 5.
Preferably, in the preparation of the fermented soybean germ, the fermentation condition is that the soybean germ is sealed and then placed in a heat preservation room at 40-50 ℃ for fermentation for 2-10 days.
Preferably, in the preparation of the semi-finished product of the soy sauce mash, the addition amount of the wheat flour is 20-70% of the mass of the soybeans used for preparing the cooked whole beans.
Preferably, in the preparation of the semi-finished product of the soy sauce mash, the inoculation amount of the yeast is 0.01-0.5% of the mass of the soybeans for preparing the cooked whole beans.
Preferably, the yeast is Aspergillus oryzae.
Preferably, the koji making is performed by ventilation culture, the temperature of a koji culture product is controlled to be 25-35 ℃, the air frequency is controlled to be 15-50 Hz, and the culture time is controlled to be 30-60 h.
Preferably, in the preparation of the semi-finished product of the sauce mash, the sun-curing fermentation temperature is 30-40 ℃, and the fermentation time is 7-20 days.
Preferably, in the preparation of the soy sauce mash, the fermentation temperature is 35-55 ℃, and the fermentation time is 30-60 days.
Correspondingly, the invention also discloses the soybean paste which is prepared by adopting the preparation method of the soybean paste.
In the preparation method, the control of the conditions has important influence on the fermentation, and the fermentation degree can be better controlled by adopting the process conditions of the invention, thus obtaining better fermentation effect. If the process conditions are changed, the fermentation is adversely affected. For example, the salinity of the control system is used for controlling the growth of microorganisms and regulating the fermentation degree; if the salt content of the system is too low, the microorganisms can multiply too fast, and the produced metabolites such as total acid are too much, so that the fermentation is accelerated; if the salt content of the system is too high, the activity of microorganisms is weak, and the fermentation is insufficient.
Compared with the prior art, the invention has the beneficial effects that:
mixing and fermenting partial soybean raw materials and crude oil to prepare fermented soybean embryos, fermenting the rest soybeans to prepare semi-finished products of soy sauce mash, and mixing and fermenting the fermented soybean embryos and the semi-finished products of soy sauce mash to prepare the soybean paste; the starter propagation amount required by the preparation of the soybean paste is integrally reduced, the tyrosine content of a soybean paste fermentation system is reduced, the problem of separation of fermentation white spots is solved, and other series of technical problems of starter propagation, limited capacity of starter propagation equipment and the like caused by large starter propagation amount are solved.
Drawings
FIG. 1 is a process flow diagram of the preparation method of soybean paste according to the present invention.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention is further illustrated by the following examples. It is apparent that the following examples are only a part of the embodiments of the present invention, and not all of them. It should be understood that the embodiments of the present invention are only for illustrating the technical effects of the present invention, and are not intended to limit the scope of the present invention. Unless otherwise specified, the methods employed in the examples of the present invention are all conventional methods in the art, and the instruments, equipment, etc. used are all conventional in the art, and may be prepared by existing methods or commercially available. The percentages in the examples are by weight unless otherwise specified. In the embodiment, sun-curing fermentation is carried out in a fermentation sun-curing pool or a fermentation sun-curing tank, soybeans are cooked by a rotary high-pressure cooking pot or a continuous cooking machine, and a koji-making device adopts a flat-bed ventilation koji-making device or a rotary disc koji-making machine. The koji mold used in the examples and comparative examples was Aspergillus oryzae of the same strain.
The item detection method in the examples is as follows:
(1) total acid content (as lactic acid): reference is made to GB/T12456-.
(2) Content of amino acid nitrogen: reference is made to GB/T5009.124-2003.
(3) Tyrosine content: reference is made to GB/T5009.124-2003.
(4) Color and luster
Black brown: 1 minute; darker than brownish red, darker: 2 min; deeper than brownish red: 3 min; light yellow to yellow, reddish brown to red: 4, dividing; golden yellow to light reddish brown, shiny: and 5 minutes.
(5) Harmony of taste
The score is 1-5, the higher the score is, the better the taste coordination degree is, and the taste is richer and more coordinated.
(6) Sauce flavor
Weak sauce fragrance: 1 minute; slightly soy sauce fragrant: 2 min; medium sauce fragrance: 3 min; and (3) relatively rich sauce flavor: 4, dividing; rich sauce flavor: and 5 minutes.
Example 1
A preparation method of soybean paste comprises the following steps:
(1) bean treatment: removing impurities, stones and color of soybeans, and cleaning, wherein the soybeans are divided into 1 parts of soybeans and 2 parts of soybeans, and the weight of the soybeans 1 is 20% of that of the soybeans 2;
(2) preparing fermented soybean embryos:
putting the soybeans 1 into a soaking tank, adding water with the weight 2 times of that of the soybeans 1, soaking for 4 hours, peeling the soaked soybeans 1 by using a soybean wet peeling machine, then cooking until the cooked soybeans are soft, and cooling to below 40 ℃ after the cooking is finished;
taking brewed soy sauce, adding water and salt to prepare into 8g/100mL salt and 0.45g/100mL amino nitrogen content to obtain crude oil;
uniformly mixing peeled cooked soybeans 1 and crude oil according to a mass ratio of 1:1, sealing, placing in a 50 ℃ heat preservation room for fermentation for 3 days, and filtering to obtain fermented soybean embryos;
(3) preparation of a semi-finished product of soy sauce mash 1:
putting the soybeans 2 into a soaking tank, adding water which is 1.5 times the weight of the soybeans 2, soaking for 5 hours, cooking the soaked soybeans 2 until the cooked soybeans are not half-cooked, not peeled, not agglomerated, uniform in hardness and complete in bean granules, and cooling to below 40 ℃ to obtain cooked whole soybeans;
adding wheat flour into cooked whole beans, wherein the addition amount of the wheat flour is 25% of the weight of soybean 2, uniformly stirring materials by using an auger, inoculating yeast seeds accounting for 0.03% of the weight of the soybean 2, conveying the yeast seeds into a yeast chamber through a conveying belt for yeast preparation, carrying out ventilation culture in the yeast preparation process, controlling the temperature of a yeast culture product to be 25-35 ℃, controlling the air frequency to be 15-50 Hz, and culturing for 35h to obtain finished yeast;
mixing the finished koji with saline water, wherein the addition amount of the saline water is 1.2 times of the weight of the soybeans 2, the salt content of a system is controlled to be 9%, and sun-curing fermentation is carried out for 10 days at the temperature of 30-40 ℃ to prepare a semi-finished product of soy sauce mash 1;
(4) preparation of soy sauce mash 2: adding saline water to uniformly mix the fermented soybean embryos and the semi-finished product of the soy sauce mash 1, wherein the addition amount of the saline water is 0.8 time of the total weight of the soybeans, the salt content of the system is controlled to be 11.5%, and fermenting for 40 days at 35-55 ℃ to obtain soy sauce mash 2;
(5) boiling: adding various flavoring agents into the sauce mash 2, boiling for 10 min, sterilizing, cooling to 80 deg.C, and hot packaging to obtain bean paste.
Example 2
A preparation method of soybean paste comprises the following steps:
(1) bean treatment: removing impurities, stones and color of soybeans, and cleaning, wherein the soybeans are divided into 1 parts of soybeans and 2 parts of soybeans, and the weight of the soybeans 1 is 15% of that of the soybeans 2;
(2) preparing fermented soybean embryos:
putting the soybeans 1 into a soaking tank, adding water with the weight 1.5 times of that of the soybeans, soaking for 4 hours, peeling the soaked soybeans 1 by using a soybean wet peeling machine, then cooking until the cooked soybeans are soft, and cooling to below 40 ℃ after the cooking is finished;
taking brewed soy sauce, adding water and salt to prepare into the soy sauce with salt content of 5g/100mL and amino nitrogen content of 0.7g/100mL to obtain crude oil;
uniformly mixing peeled cooked soybeans 1 and crude oil according to a mass ratio of 1:2, sealing, placing in a 50 ℃ heat preservation room for fermentation for 7 days, and filtering to obtain fermented soybean embryos;
(3) preparation of a sauce mash 1 semi-finished product:
putting the soybeans 2 into a soaking tank, adding water with the weight 3 times that of the soybeans 2, soaking for 3.5 hours, cooking the soaked soybeans 2 until the cooked soybeans are not half-cooked, not peeled, not agglomerated, uniform in hardness and complete in bean granules, and cooling to below 40 ℃ to obtain cooked whole soybeans;
adding wheat flour into cooked whole beans, wherein the addition amount of the wheat flour is 30% of the weight of soybean 2, uniformly stirring materials by using an auger, inoculating yeast seeds accounting for 0.05% of the weight of the soybean 2, conveying the yeast seeds into a yeast chamber through a conveying belt for yeast preparation, carrying out ventilation culture in the yeast preparation process, controlling the temperature of a yeast culture product to be 25-35 ℃, controlling the air frequency to be 15-50 Hz, and culturing for 30 hours to obtain finished yeast;
mixing the finished koji with saline water, wherein the addition amount of the saline water is 1 time of the weight of 2 soybeans, the salt content of a system is controlled at 10%, and sun-curing fermentation is carried out for 15 days at the temperature of 30-40 ℃ to prepare a semi-finished product of soy sauce mash 1;
(4) preparation of sauce mash 2: adding saline water to uniformly mix the fermented soybean embryos and the semi-finished product of the soy sauce mash 1, wherein the addition amount of the saline water is 1 time of the total weight of the soybeans, the salt content of the system is controlled at 12%, and fermenting for 45 days at 35-55 ℃ to obtain soy sauce mash 2;
(5) boiling: adding the same flavoring agent as in example 1 into the soy sauce mash 2, boiling for 10 min, sterilizing, cooling to 80 deg.C, and hot filling to obtain bean paste.
Example 3
A preparation method of soybean paste comprises the following steps:
(1) bean treatment: removing impurities, stones and color of soybeans, and cleaning, wherein the soybeans are divided into 1 parts of soybeans and 2 parts of soybeans, and the weight of the soybeans 1 is 30% of that of the soybeans 2;
(2) preparing fermented soybean embryos:
putting the soybeans 1 into a soaking tank, adding water with the weight 2 times of that of the soybeans 1, soaking for 7 hours, peeling the soaked soybeans 1 by using a soybean wet peeling machine, then cooking until the cooked soybeans are soft, and cooling to below 40 ℃ after the cooking is finished;
taking brewed soy sauce, adding water and salt to prepare into 10g/100mL salt and 0.6g/100mL amino nitrogen content to obtain crude oil;
uniformly mixing peeled cooked soybeans 1 and crude oil according to a mass ratio of 1:0.5, sealing, placing in a heat preservation room at 40 ℃ for fermentation for 9 days, and filtering to obtain fermented soybean embryos;
(3) preparation of a semi-finished product of soy sauce mash 1:
putting the soybeans 2 into a soaking tank, adding water with the weight 3 times of that of the soybeans, soaking for 3 hours, cooking the soaked soybeans 2 until the cooked soybeans are not half-cooked, not peeled, not agglomerated, uniform in hardness and complete in bean granules, and cooling to below 40 ℃ to obtain cooked whole soybeans;
adding wheat flour into cooked whole beans, wherein the addition amount of the wheat flour is 40% of the weight of soybean 2, uniformly stirring materials by using an auger, inoculating yeast seeds accounting for 0.05% of the weight of the soybean 2, conveying the yeast seeds into a yeast chamber through a conveying belt for yeast preparation, carrying out ventilation culture in the yeast preparation process, controlling the temperature of a yeast culture product to be 25-35 ℃, controlling the air frequency to be 15-50 Hz, and culturing for 40h to obtain finished yeast;
mixing the finished koji with saline water, wherein the addition amount of the saline water is 1.5 times of the weight of the soybeans 2, the salt content of a system is controlled at 10%, and sun-curing fermentation is carried out for 7 days at the temperature of 30-40 ℃ to prepare a semi-finished product of soy sauce mash 1;
(4) preparation of soy sauce mash 2: adding saline water to uniformly mix the fermented soybean embryos and the semi-finished product of the soy sauce mash 1, wherein the addition amount of the saline water is 0.5 time of the total weight of the soybeans, the salt content of the system is controlled to be 10%, and fermenting for 50 days at 35-55 ℃ to obtain soy sauce mash 2;
(5) boiling: adding the same flavoring agent as in example 1 into the soy sauce mash 2, boiling for 10 min, sterilizing, cooling to 80 deg.C, and hot filling to obtain bean paste.
Example 4
A method for preparing a soybean paste, which is different from example 1 only in that: the salt content of the system is controlled differently when the semi-finished product of the sauce mash 1 and the sauce mash 2 are prepared by fermentation, and other operations are the same.
In example 4, the salt content of the system was controlled to 8% when preparing moromi 1 as a semi-finished product and 13% when preparing moromi 2.
Example 5
A method for preparing a soybean paste, which is different from example 1 only in that: the salt content of the system is controlled differently when the semi-finished product of the sauce mash 1 and the sauce mash 2 are prepared by fermentation, and other operations are the same.
In example 5, the salt content of the system was controlled to 11% when preparing the semi-product of moromi 1 by fermentation, and to 14% when preparing the moromi 2 by fermentation.
Comparative example 1
A traditional bean paste brewing process comprises the following steps:
(1) bean treatment: removing impurities, stones, color sorting and cleaning soybeans, putting the soybeans into a soaking tank, adding water with the weight being 3 times that of the soybeans, soaking for 6 hours, cooking the soaked soybeans until cooked soybeans are not half-cooked, not peeled, not agglomerated, uniform in hardness and complete in bean granules, and cooling to below 40 ℃ to obtain cooked whole soybeans;
(2) preparing yeast: adding wheat flour into cooked whole beans, wherein the addition amount of the wheat flour is 30% of the weight of the soybeans, uniformly stirring the materials by using a packing auger, inoculating yeast seeds accounting for 0.05% of the weight of the soybeans, conveying the yeast seeds into a yeast chamber through a conveying belt to perform yeast ventilation culture, controlling the temperature of a yeast culture product to be 28-38 ℃, controlling the air frequency to be 15-50 Hz, and controlling the culture time to be 40 h;
(3) and (3) yeast discharging: mixing the Daqu with saline water, wherein the addition amount of the saline water is 2 times of the weight of the soybeans, and the salt content of the system is controlled to be 11.5%;
(4) fermentation: fermenting the yeast material for 50 days at 35-55 ℃ to prepare sauce mash;
(5) boiling: adding the same flavoring agent as in example 1 into the soy sauce mash, boiling for 15 min, sterilizing, cooling to 80 deg.C, and hot filling to obtain bean paste.
Comparative example 2
A method for preparing a soybean paste, which is different from example 1 only in that: the salt content of the system is controlled differently when the semi-finished product of the sauce mash 1 and the sauce mash 2 are prepared by fermentation, and other operations are the same.
In comparative example 2, the salt content of the system was controlled to 7% in the case of the semi-finished product of moromi 1 prepared by fermentation, and to 9% in the case of the moromi 2 prepared by fermentation.
Comparative example 3
A method for preparing a soybean paste, which is different from example 1 only in that: the salt content of the system is controlled differently when the semi-finished product of the sauce mash 1 and the sauce mash 2 are prepared by fermentation, and other operations are the same.
In comparative example 3, the salt content of the system was controlled to 12% in the case of the semi-finished product of moromi 1 prepared by fermentation, and 15% in the case of the moromi 2 prepared by fermentation.
The moromi 2 prepared in examples 1 to 5 and comparative examples 2 to 3 and the moromi prepared in comparative example 1 were examined (content of total acid, amino acid nitrogen and tyrosine) and evaluated (color, taste harmony and moromi) and the results are shown in table 1:
TABLE 1
As can be seen from the data in the table above, compared with comparative example 1, the tyrosine content of the soy sauce mash of examples 1 to 5 is significantly reduced, and the aspects of amino acid nitrogen content, color, taste harmony, soy sauce flavor and the like are not significantly different from comparative example 1, which shows that the preparation method of the invention can significantly reduce the tyrosine content of the soy sauce fermentation system and improve the problem of precipitation of fermentation white spots on the premise of ensuring the quality of the soy sauce. Comparing example 1 with comparative examples 2-3, it can be seen that the fermentation effect is influenced by the process conditions in the fermentation process, and when the salt content of the system is not properly controlled, the tyrosine content of the soy sauce mash is high, so that the problem of precipitation of white spots in fermentation cannot be effectively improved, and the sensory quality of the soybean sauce is also influenced.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. A method for preparing soybean paste, which is characterized by comprising the following steps:
soaking semen glycines, peeling, steaming, cooling to below 40 deg.C to obtain peeled semen glycines;
mixing the peeled and cooked soybeans with crude oil, fermenting, and filtering to obtain fermented soybean embryos;
soaking soybean, steaming, cooling to below 40 deg.C to obtain cooked whole soybean;
uniformly mixing the cooked whole beans and wheat flour, and inoculating yeast seeds for yeast preparation to obtain finished yeast;
mixing the finished koji with saline water, controlling the salt content of a system to be 8% -11%, and performing sun-curing fermentation to obtain a semi-finished product of the sauce mash;
uniformly mixing the fermented soybean embryos and the semi-finished product of the soy sauce mash by using saline water, controlling the system salinity at 10% -14%, and fermenting to obtain the soy sauce mash;
blending, boiling and sterilizing the sauce mash to obtain the soybean paste;
the weight of the soybeans used for preparing the peeled and cooked soybeans is 10 to 40 percent of that of the soybeans used for preparing the cooked and cooked soybeans;
the crude oil has salt content of 5-10 g/100mL and amino nitrogen content of 0.40-0.90 g/100 mL;
in the preparation of the fermented soybean embryo, the mass ratio of the peeled cooked soybeans to the crude oil is 1: 0.5-1: 5.
2. The method for producing a soybean paste according to claim 1, wherein the fermentation conditions in the production of the fermented soybean germ are that the soybean paste is sealed and then placed in a heat-insulated room at 40 to 50 ℃ to be fermented for 2 to 10 days.
3. The method for preparing soybean paste according to claim 1, wherein in the preparation of the moromi semi-finished product, the addition amount of wheat flour is 20-70% of the mass of soybeans used for preparing the cooked whole beans;
the inoculation amount of the yeast seeds is 0.01-0.5 percent of the mass of the soybeans used for preparing the cooked whole beans.
4. The method for preparing soybean paste according to claim 1, wherein the koji is prepared by aeration culture, the temperature of a koji culture is controlled to be 25-35 ℃, the air frequency is controlled to be 15-50 Hz, and the culture time is controlled to be 30-60 h.
5. The method for preparing soybean paste according to claim 1, wherein in the preparation of the semi-finished product of the moromi mash, the sun-curing fermentation temperature is 30-40 ℃, and the fermentation time is 7-20 days.
6. The method for preparing soybean paste according to claim 1, wherein the temperature of fermentation is 35 to 55 ℃ and the fermentation time is 30 to 60 days in the preparation of the moromi.
7. A soybean paste characterized by being produced by the method for producing a soybean paste according to any one of claims 1 to 6.
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| CN115644414A (en) * | 2022-10-21 | 2023-01-31 | 佛山市海天(宿迁)调味食品有限公司 | Low-ammonium-salt soy sauce and preparation method thereof |
| CN116965532B (en) * | 2023-07-28 | 2024-04-05 | 佛山市海天(高明)调味食品有限公司 | Chilli sauce embryo and preparation method thereof |
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| CN101129186A (en) * | 2006-08-26 | 2008-02-27 | 丁应昌 | Method for manufacturing soy sauce |
| CN101416708A (en) * | 2007-10-26 | 2009-04-29 | 肖三红 | A kind of dry soybean paste and preparation method thereof |
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