CN1334032A - Method for producing soy - Google Patents
Method for producing soy Download PDFInfo
- Publication number
- CN1334032A CN1334032A CN00110665A CN00110665A CN1334032A CN 1334032 A CN1334032 A CN 1334032A CN 00110665 A CN00110665 A CN 00110665A CN 00110665 A CN00110665 A CN 00110665A CN 1334032 A CN1334032 A CN 1334032A
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- CN
- China
- Prior art keywords
- soy sauce
- kilograms
- soya
- wheat bran
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
A soy is prepared from bean cake and wheat bran through crushing, mixing, adding water, steaming, inoculating yeast, fermenting, mixing with salt solution, brewing and loading in pool, and features that the flavouring (chicken extract) can be added to said soy and the loosestrife herb can be soaked in said soy. Its advantages are delicious taste and strong fragrance.
Description
The present invention relates to a kind of production method of soy sauce.
The general sauce fragrance of existing soy sauce is not dense, bad colour, and bitter taste is arranged.
The objective of the invention is to study a kind of production method of soy sauce, the delicious U.S. of the soy sauce of being produced, the sauce thick flavor, color and luster is pure, no bitter taste.
The object of the present invention is achieved like this: with soya-bean cake and wheat bran is that the general technology that raw material is made soy sauce is soya-bean cake to be pulverized mix with wheat bran, adding mixed the wetting of water steams into pot, take the dish out of the pot cool, Cheng Qu inoculum fermented again to thermophilic, mix salt solution and send and brewage between brewageing, make that to go into the pond after getting well fuel-displaced; Different is to mix with wheat bran after we fry perfume (or spice) with the soya-bean cake powder again.
In order to make quality of soy sauce better, can in raw material, add again to pulverize and fry fragrant soybean, its proportioning is: 1700 kilograms of soya-bean cakes, 10 kilograms of soybean, 1300 kilograms in wheat bran.
For the sauce fragrance that makes soy sauce is denseer, taste is better, when going out soy sauce, adds in per 1500 kilograms of soy sauce about chickens' extract 100 grams; And the cloth bag that Chinese herbal medicine zero rib perfume (or spice) will be housed was immersed in the soy sauce about one day.
Advantage of the present invention is: the delicious U.S. of the soy sauce of being produced, and the sauce thick flavor, color and luster is pure to be light brown, clarification concentration is big, no bitter taste.
Embodiment: get 1700 kilograms of pulverizing of soya-bean cake, fry perfume, 1300 kilograms of plus wheat brans, it is even to add water and wet-mixing, about 1200 kilograms of water, go into pot and steam, steaming takes the dish out of the pot after good coolly connects bacterium to thermophilic, room temperature about one and half Cheng Qu that ferment, mix salt solution, send and brewage between brewageing, make that to go into the pond after good fuel-displaced; Can also in above-mentioned raw materials, add to pulverize and fry 10 kilograms of fragrant soybean; When going out soy sauce, in per 1500 kilograms of soy sauce,, and get fragrant about the 1 kilogram dress cloth bag of Chinese herbal medicine zero rib and in soy sauce, soak about one day with about chickens' extract 100 gram.
Claims (3)
1, a kind of production method of soy sauce is a raw material with soya-bean cake and wheat bran, and production process comprises pulverizing, mixes, adds water, pot steams, inoculum fermented, Cheng Qu, mix that salt solution is brewageed, to go into the pond fuel-displaced; Mix with wheat bran again after it is characterized in that soya-bean cake fried perfume (or spice).
2,, it is characterized in that also comprising in the raw material pulverizing and fry fragrant soybean that its proportioning is: 1700 kilograms of soya-bean cakes, 10 kilograms of soybean, 1300 kilograms in wheat bran according to the production method of the said a kind of soy sauce of claim 1.
3, according to the production method of claim 1 or 2 said a kind of soy sauce, it is characterized in that when going out soy sauce, add in per 1500 kilograms of soy sauce about chickens' extract 100 grams: and the cloth bag that Chinese herbal medicine zero rib perfume (or spice) will be housed was immersed in the soy sauce about one day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110665A CN1334032A (en) | 2000-07-14 | 2000-07-14 | Method for producing soy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110665A CN1334032A (en) | 2000-07-14 | 2000-07-14 | Method for producing soy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1334032A true CN1334032A (en) | 2002-02-06 |
Family
ID=4580645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00110665A Pending CN1334032A (en) | 2000-07-14 | 2000-07-14 | Method for producing soy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1334032A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823842A (en) * | 2012-09-24 | 2012-12-19 | 刘晨曦 | Natural extractive strengthened soy sauce |
| CN104026553A (en) * | 2014-05-28 | 2014-09-10 | 王文凯 | Process for preparing soybean sauce by using solar energy terrestrial heat source |
| CN104068370A (en) * | 2013-03-29 | 2014-10-01 | 李亮宽 | Production method for soybean sauce |
| CN106307452A (en) * | 2016-08-16 | 2017-01-11 | 印江土家族苗族自治县宏杨食品有限公司 | Soy sauce cream and preparation method thereof |
-
2000
- 2000-07-14 CN CN00110665A patent/CN1334032A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823842A (en) * | 2012-09-24 | 2012-12-19 | 刘晨曦 | Natural extractive strengthened soy sauce |
| CN104068370A (en) * | 2013-03-29 | 2014-10-01 | 李亮宽 | Production method for soybean sauce |
| CN104026553A (en) * | 2014-05-28 | 2014-09-10 | 王文凯 | Process for preparing soybean sauce by using solar energy terrestrial heat source |
| CN106307452A (en) * | 2016-08-16 | 2017-01-11 | 印江土家族苗族自治县宏杨食品有限公司 | Soy sauce cream and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |