CN113940418A - Brewing process of multi-brewed soy sauce - Google Patents
Brewing process of multi-brewed soy sauce Download PDFInfo
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- CN113940418A CN113940418A CN202111361362.XA CN202111361362A CN113940418A CN 113940418 A CN113940418 A CN 113940418A CN 202111361362 A CN202111361362 A CN 202111361362A CN 113940418 A CN113940418 A CN 113940418A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 147
- 238000013124 brewing process Methods 0.000 title claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 74
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 74
- 239000000843 powder Substances 0.000 claims abstract description 51
- 239000007858 starting material Substances 0.000 claims abstract description 40
- 241000209140 Triticum Species 0.000 claims abstract description 32
- 235000021307 Triticum Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 11
- 239000012267 brine Substances 0.000 claims abstract description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 32
- 238000010411 cooking Methods 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 241000228245 Aspergillus niger Species 0.000 claims description 10
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 11
- 241000588724 Escherichia coli Species 0.000 abstract description 10
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 10
- 230000002421 anti-septic effect Effects 0.000 abstract description 10
- 230000005764 inhibitory process Effects 0.000 abstract description 10
- 235000015097 nutrients Nutrition 0.000 abstract description 10
- 150000002333 glycines Chemical class 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 description 16
- 239000000203 mixture Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 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
- 238000005554 pickling Methods 0.000 description 1
- 230000001737 promoting effect Effects 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
A brewing process of soy sauce brewed more belongs to the technical field of soy sauce preparation; a brewing process of multi-brewed soy sauce comprises the following steps: s1, preparing materials: the following raw materials are matched according to the weight portion: soybean: 50-200 parts of wheat: 20-180 parts of dried orange peel powder: 30-150 parts of strain starter, 2-20 parts of soy sauce starter: 10-100 parts of brine: 1-10 parts; s2: preparing soy sauce Daqu: cleaning certain amount of semen glycines with clear water, filtering to remove impurities, steaming in a cooker for a certain period of time, taking out, and grinding. The preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Description
Technical Field
The invention belongs to the technical field of soy sauce preparation equipment, and particularly relates to a brewing process for brewing soy sauce by brewing more.
Background
Soy sauce is a traditional chinese seasoning. A liquid flavoring agent is brewed from bean, wheat, and bran. The red brown sauce has unique sauce flavor and delicious taste, and is helpful for promoting appetite. Soy sauce evolved from sauce, and as early as over three thousand years ago, the sauce made in the world of China was recorded. The brewing of the soy sauce invented by ancient Chinese workers is discovered only by accident. The first soy sauce is prepared by pickling fresh meat, and is similar to the current fish sauce preparation process, because the flavor is extremely good and gradually spreads to people, and the soybean is found to be prepared into the seasoning with similar flavor and low price, so the soybean sauce is widely spread for eating. In the early days, the lovers were spread with the Buddhist monk and spread all over the world, such as Japan, Korea and southeast Asia. The early stage of the manufacture of Chinese soy sauce is a kind of home and affairs art and secret, the brewing is usually held by a certain master, and the technique is often passed through by offspring generations or passed through by a master, thus forming a brewing method of a certain mode. The prior soy sauce brewing process is troublesome and takes raw materials, and the prepared soy sauce has poor effect.
Disclosure of Invention
The invention mainly solves the technical problems in the prior art and provides a brewing process for brewing soy sauce in a multi-brewing mode.
The technical problem of the invention is mainly solved by the following technical scheme: a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 50-200 parts of wheat: 20-180 parts of dried orange peel powder: 30-150 parts of strain starter, 2-20 parts of soy sauce starter: 10-100 parts of brine: 1-10 parts;
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for a period of time, and carrying out crushing treatment, at the moment, crushing a certain amount of wheat, mixing the crushed wheat with the crushed soybeans, stirring, adding dried orange peel powder and strains for starter propagation, and finally obtaining the soy sauce yeast;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for a plurality of days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the fermented soy sauce obtained in step S3 with high salt for many days to obtain soy sauce,
preferably, the soybean in the S2 step is put in a cooker for a cooking time of 45 minutes.
Preferably, the stirring time in the step S2 is 60 minutes.
Preferably, the soy bean in step S1 has a high selected protein content of greater than 45 percent.
Preferably, the dried orange peel powder in step S1 is baked dried orange peel powder.
Preferably, the number of fermentation days in the step S3 is 50 days.
Preferably, the strain is selected from Aspergillus oryzae and Aspergillus niger.
Preferably, the number of fermentation days in the step S4 is 120 days.
The invention has the following beneficial effects: the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Detailed Description
The technical scheme of the invention is further specifically described by the following embodiments.
The first embodiment is as follows:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 50 parts of wheat: 20 parts of dried orange peel powder: 30 parts, strain starter, 2 parts and soy sauce starter: 10 parts of brine: 1 part;
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Example two:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 200 parts of wheat: 180 parts of dried orange peel powder: 150 parts, strain starter, 20 parts and soy sauce starter: 100 parts of brine: 10 parts of (A);
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Example three:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 60 parts of wheat: 30 parts of dried orange peel powder: 40 parts, strain starter, 3 parts and soy sauce starter: 15 parts and brine: 2 parts of (1);
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Example four:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 70 parts of wheat: 50 parts of dried orange peel powder: 45 parts, strain starter, 4 parts, 20 parts of soy sauce starter, and saline water: 3 parts of a mixture;
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Example five:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 90 parts of wheat: 70 parts of dried orange peel powder: 60 parts, strain starter, 5 parts, 30 parts of soy sauce starter, and saline water: 4 parts of a mixture;
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Example six:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 120 parts of wheat: 100 parts of dried orange peel powder: 90 parts, strain starter, 6 parts, 60 parts of soy sauce starter, and saline water: 5 parts of a mixture;
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Example seven:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 160 parts, wheat: 150 parts of dried orange peel powder: 120 parts, strain starter, 7 parts, 80 parts of soy sauce starter, and saline water: 6 parts of (1);
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Example eight:
a brewing process of multi-brewed soy sauce comprises the following steps:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 190 parts of wheat: 170 parts of dried orange peel powder: 135 parts, strain starter, 18 parts, soy sauce starter material 95 parts, and saline water: 8 parts of a mixture;
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for 40 minutes, crushing the soybeans, selecting the soybeans with the protein content of more than 45 percent, then crushing certain wheat, mixing the crushed wheat and the crushed soybeans, stirring the mixture for 60 minutes, adding tangerine peel powder and strain starter propagation, wherein the peel powder adopts baked tangerine peel powder, and the strain starter propagation aspergillus oryzae or aspergillus niger can be used, so that soy sauce yeast can be obtained;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for 50 days to obtain soy sauce mash;
s4: preparing soy sauce:
fermenting the soy sauce mash obtained in the step S3 with high salt for 120 days to obtain soy sauce;
the preparation process is simple, time-saving, material-saving, and the added dried orange peel powder can make the prepared soy sauce have rich nutrient components, has good inhibition effect on staphylococcus aureus and escherichia coli, can improve the antibacterial and antiseptic effects of the soy sauce, and finally makes the prepared soy sauce better.
Finally, it should be noted that the above embodiments are merely representative examples of the present invention. It is obvious that the invention is not limited to the above-described embodiments, but that many variations are possible. Any simple modification, equivalent change and modification made to the above embodiments in accordance with the technical spirit of the present invention should be considered to be within the scope of the present invention.
Claims (8)
1. The brewing process of the multi-brewed soy sauce is characterized by comprising the following steps of:
s1, preparing materials:
the following raw materials are matched according to the weight portion: soybean: 50-200 parts of wheat: 20-180 parts of dried orange peel powder: 30-150 parts of strain starter, 2-20 parts of soy sauce starter: 10-100 parts of brine: 1-10 parts;
s2: preparing soy sauce Daqu:
cleaning a certain amount of soybeans in clear water, filtering after cleaning, removing impurities, then cooking the soybeans in a boiler, taking out the soybeans after cooking for a period of time, and carrying out crushing treatment, at the moment, crushing a certain amount of wheat, mixing the crushed wheat with the crushed soybeans, stirring, adding dried orange peel powder and strains for starter propagation, and finally obtaining the soy sauce yeast;
s3: preparing sauce mash:
putting the soy sauce koji obtained in the step S2 and the soy sauce koji material in the same vessel, mixing and stirring, adding saline water after stirring for a period of time, and fermenting for a plurality of days to obtain soy sauce mash;
s4: preparing soy sauce:
the soy sauce obtained in step S3 is fermented with high salt for many days to obtain soy sauce.
2. The process of claim 1, wherein the brewing process comprises: the soybean in the step S2 was put in a cooker for a cooking time of 45 minutes.
3. The process of claim 1, wherein the brewing process comprises: the stirring time in the step S2 was 60 minutes.
4. The process of claim 1, wherein the brewing process comprises: the soybeans in the step S1 are selected from soybeans with the protein content of more than 45 percent.
5. The process of claim 1, wherein the brewing process comprises: the dried orange peel powder in the step S1 is baked dried orange peel powder.
6. The process of claim 1, wherein the brewing process comprises: the number of fermentation days in the step S3 was 50 days.
7. The process of claim 1, wherein the brewing process comprises: one of Aspergillus oryzae and Aspergillus niger is used for preparing the strain.
8. The process of claim 1, wherein the brewing process comprises: the number of fermentation days in the step S4 was 120 days.
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| CN105380227A (en) * | 2015-12-04 | 2016-03-09 | 广东厨邦食品有限公司 | Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce |
| CN107485007A (en) * | 2017-08-31 | 2017-12-19 | 广西顶俏食品有限公司 | Technology of Brewing Soy Sauce |
| CN113080430A (en) * | 2021-04-19 | 2021-07-09 | 北京市老才臣食品有限公司 | Brewing process of soy sauce and soy sauce |
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| CN103584063A (en) * | 2013-11-29 | 2014-02-19 | 莫秀芳 | Health care soy and preparation method thereof |
| CN104872617A (en) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | Brewing process of soy sauce |
| CN105380227A (en) * | 2015-12-04 | 2016-03-09 | 广东厨邦食品有限公司 | Soy sauce mash preparation process for soy sauce brewage and brewage process for raw soy sauce |
| CN107485007A (en) * | 2017-08-31 | 2017-12-19 | 广西顶俏食品有限公司 | Technology of Brewing Soy Sauce |
| CN113080430A (en) * | 2021-04-19 | 2021-07-09 | 北京市老才臣食品有限公司 | Brewing process of soy sauce and soy sauce |
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