CN1416737A

CN1416737A - Soy sauce making process and product thereof

Info

Publication number: CN1416737A
Application number: CN01131527A
Authority: CN
Inventors: 谢飞
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-11-08
Filing date: 2001-11-08
Publication date: 2003-05-14

Abstract

Soy sauce is made with soybean and salt and through soaking, steaming, fermentation, milling and vacuum disinfection. The making process is very simple, the product has no artificial color and additive, and the residue may be used as feed. The soy sauce product is dense, rich in sauce fragrance and ester fragrance, cardinal and delicious and can be stored for 5-6 months without mildew and rot.

Description

Brew method of a kind of soy sauce and products thereof

The present invention relates to brew method of a kind of soy sauce and products thereof, specifically, is that to belong to the soya bean be the technical field of primary raw material soy sauce brewing.

At present, conventional method prepares soy sauce, and concentration is low, has only the 8-10 degree, convert to add dark reddish brown; No nature sauce fragrance can not lasting fragrance; Its dark reddish brown consumption is big, and soy sauce is the indispensable condiment of the daily cooking, and the human body Excessive Intake causes slow poisoning, and the people is had many harmful effects; Amino acid nitrogen content is low, does not have what nutrition; Leftover bits and pieces can not utilize again.

The purpose of this invention is to provide brew method of a kind of soy sauce and products thereof, its brew method is simple, and this soy sauce toughness that brew is come out is big, hangs bottle when rocking bottle, can smell the natural fragrance of soy sauce, good taste quality height.

The present invention is achieved in that product brewed into by soya bean and salt, and the weight ratio of described soya bean and salt is 100: 10～20, through following process brew:

A. the above-mentioned raw materials soya bean is soaked according to a conventional method;

B. raw material soya bean after the above-mentioned immersion is cooked according to a conventional method and cool off and leak to do;

C. with above-mentioned cook back raw material soya bean go into cylinder with salt topped and capping put open-air natural fermented one-tenth sauce base;

D. above-mentioned sauce base is added water mill sauce simultaneously with fiberizer, separation place slag becomes soy sauce;

E. with above-mentioned soy sauce according to a conventional method vacuum sterilization be finished product.

This soy sauce that the present invention produces does not have any artificial color and adds mould inhibitor, the residue of soya of separating can be made feed and use, product toughness is bigger, concentration is higher, and the fragrant and ester fragrance of one dense sauce is arranged, and is bronzing or sepia, bright-coloured, glossyly do not turn black, deposit-free and impurity, delicious tasty and refreshing, there are not peculiar smell and musty fishy smell such as picric acid flavor, astringent taste.With bottled, rolling flashes, and juice drops down on the bottle wall, for a long time also can hang one deck brownish red soy sauce.Storage life can be put and also do not had mould flower and epistasis in 5-6 month, and production technology is simple and reliable, and cost is low.

Embodiment:

Get 100 kilograms of raw material soya beans, adopt cylinder to soak at normal temperatures routinely 6 hours, taking out then adopts food steamer to cook routinely, taking out the bamboo frame after cooking carries out the nature cooling and leaks solid carbon dioxide, the raw material that will cook cooling is again gone into the topped 15 kilograms of salt of cylinder, adopt bamboo hat female cap capping cylinder mouth, put open-air natural fermented 2-6 month as 2 months hot summer days the sauce base, at last the sauce base being adopted fiberizer to add water simultaneously carries out defibrination separation place slag and becomes soy sauce, mill adds the sauce base of water during sauce with the weight ratio of water is 100: 10, and the soy sauce that separation is slagged tap carries out the vacuum sterilization and can be metered to bottle and pack.

Claims

1. brew method of a soy sauce and products thereof is characterized in that product brewed into by soya bean and salt, and the weight proportion of described soya bean and salt is 100: 10～20, through following process brew:

2. according to brew method of the described soy sauce of claim 1 and products thereof, it is characterized in that among the described technology A it being to soak at normal temperatures 6 hours.

3. according to brew method of the described soy sauce of claim 1 and products thereof, it is characterized in that the time natural fermented among the described technology C is 2-6 month.

4. according to brew method of the described soy sauce of claim 1 and products thereof, the weight ratio of sauce base and water is 100: 10 when it is characterized in that mill sauce among the described technology D.