CN108991477B

CN108991477B - Production method of salt-free soy sauce

Info

Publication number: CN108991477B
Application number: CN201810678721.6A
Authority: CN
Inventors: 张仲安
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-06-27
Filing date: 2018-06-27
Publication date: 2021-12-03
Anticipated expiration: 2038-06-27
Also published as: CN108991477A

Abstract

The invention provides a method for producing salt-free soy sauce, from making yeast, piling warm and moistening the yeast, fermenting in the early stage, fermenting in the later stage, maturing after the salt-free and brewing the salt-free soy sauce, brew salt-free soy sauce finished product through staged fermentation and accurate control of temperature and oxygen content, during which the fermented grains are prevented from rotting and mixed bacteria are not bred by combining nutrient activating liquid, red yeast rice and Chinese medicinal materials, the fragrance of the prepared salt-free soy sauce can be increased, salt or other chemical preservatives are not added in the fermentation process, the activity of protease, saccharifying enzyme and other secretion enzyme systems in the fermentation product is high, the obtained salt-free soy sauce can be supplemented with salt according to needs to become soy sauce with high amino acid content, salt or fruit and vegetable juice is added according to needs to prepare salt-free soy sauce without salt, the natural salt-free soy sauce brings good news for food therapy for preventing three highs, kidney diseases and the like, also opens up a new way for fermenting functional bean products.

Description

Production method of salt-free soy sauce

Technical Field

The invention relates to the field of salt-free brewing fermentation microorganisms, in particular to a production method of salt-free soy sauce.

Background

Common salt has been used as an important substance for preventing putrefaction in the production of soy sauce and fermented soybean food for a long time, but the production of soy sauce and fermented soybean food with salt has four major disadvantages in summary:

firstly, the higher the salt content in the soy sauce mash (fermented grains), the lower the hydrolysis action of the enzyme on the raw materials;

secondly, the long-term eating of the food with high salt can increase the burden on the heart and the kidney, easily cause a series of complications such as heart disease, hypertension, platelet hyperfunction and the like, and increase the incidence of the chronic diseases which are not good for the health of human bodies;

and thirdly, soy sauce produced by using bean pulp and bean cakes as raw materials and using salt, and the environment can be polluted by directly discharging soy sauce residues after soy sauce is extracted.

The salt-containing fermented soy sauce and the soybean fermented food can only be used as seasonings due to high salt content, are not beneficial to developing novel soybean fermented products integrating functional factors of seasonings and health-care functions, are not beneficial to wide application of the soybean fermented food in functional foods, seriously restrict the development of functional foods of the soy sauce and high-grade health-care soy sauce, and limit the attention and correct understanding on the health-care function of the soybean fermented food;

in view of the above, in order to overcome the disadvantages of the fermented soy sauce and bean products with salt, it is necessary to develop a novel fermented soy product which combines high nutrition, high concentration and high health care function by fully utilizing the physiologically active substances and the nutrition health care function of the fermented soy sauce.

In 1957, the method introduced by China from the Soviet Union for increasing the fermentation temperature of soy sauce mash to 55-70 ℃ to inhibit the pollution of common mixed bacteria increases the feasibility of successful fermentation of the salt-free soy sauce, but the high-temperature salt-free fermentation technology can greatly reduce the hydrolytic activity of hydrolytic enzymes such as protease, peptidase, saccharifying enzyme and the like, and can also inhibit the normal multiplication and growth of middle-low temperature beneficial bacteria such as saccharomycetes, lactic acid bacteria and the like, so that high-quality and high-nutrition fermented soy sauce can not be fermented. In Japan, a preservative method is adopted to prepare soy sauce, and preservative substances such as chloroethanol, salicylic acid, sulfurous acid and the like are added into fermented grains (mash) to replace salt, so that the soy sauce can play a role in degradation and fermentation, but the soy sauce has no sauce fragrance and acid odor, and the preservatives have toxicity and are not good for human health, so that the soy sauce is not allowed to be used for production until now (the seventh monograph and review of No. 1 page in 2003 of Chinese condiment).

For more than a hundred years, experts and scholars in the industry engaged in the production of soy sauce at home and abroad are exploring and researching fermented bean products, get rid of the inhibition effect of salt on enzyme and explore the production of soy sauce fermented foods by a salt-free production method. In the prior patent, the invention patent with the application number of CN201410619970.X discloses a salt-free fermentation method of soy sauce, wherein after alcohol is added into koji and soy sauce mash for fermentation, salt is also added for after-ripening fermentation, and salt is added in the process, so that the obtained soy sauce is not the salt-free soy sauce in the true sense; the invention patent with the application number of CN201010576474.2 discloses a salt-free soy sauce, which is prepared by adding 12-13Be hot saline water after koji making fermentation and continuing to enter a fermentation tank, which is obviously salt fermentation; japanese patent application No. CN200410045190.5 discloses a salt-reduced soy sauce, and its application No. 20 states that "the present invention provides a common salt concentration of 9W/V% or less, which is apparently also a salt fermentation.

A number of facts show that: at present, salt-free soy sauce produced by natural biological fermentation without salt or synthetic chemical substitute salt is not available in developed countries such as China, America and English.

Disclosure of Invention

Based on the above prior art, the object of the present invention is to provide a method for producing a salt-free soy sauce to obtain a real salt-free soy sauce.

In order to achieve the above purpose, the invention adopts the technical scheme that: a method for producing salt-free soy sauce according to the change of the characters of raw materials in the fermentation process comprises the following steps:

step 1, starter propagation: mixing 4-6 parts by weight of natural Chinese herbal medicine powder and 14-16 parts by weight of dry malt powder, adding water accounting for 50-56% of the total weight of the mixture, uniformly stirring, adding 70-75 parts by weight of steamed fried soybeans and 4-5 parts by weight of coarse wheat bran, uniformly stirring to obtain an inoculation precursor material, adding a starter accounting for 4-6% of the total weight of the inoculation precursor material at the temperature of 28-37 ℃, uniformly stirring to complete inoculation, and finally culturing at the temperature of 20-37 ℃ and the humidity of 75-95% to obtain a finished starter material, wherein the temperature of the starter material before culture is controlled to be 25-37 ℃ and the temperature of the starter material during the culture period is controlled to be 28-37 ℃;

step 2, fermenting soy sauce mash: sequentially carrying out pile-warming and starter moistening, solid-state salt-free early-stage fermentation, salt-free thickening later-stage fermentation and salt-free after-ripening on the starter forming material obtained in the step 1 to obtain mature salt-free soy sauce mash;

the reactor temperature moistening process specifically comprises the following steps: carrying out stack temperature moistening and yeast moistening for 1-3 hours under the aseptic condition that the temperature is 15-36 ℃ and the humidity is 45-50% to obtain fermented grains, and controlling the temperature of the fermented grains to be 28-37 ℃ during the process;

the solid-state salt-free early-stage fermentation process specifically comprises the following steps: placing the fermented grains subjected to stack temperature moistening in an aseptic fermentation cylinder, covering the surfaces of the fermented grains with a food and medicine dual-purpose anti-corrosion flavor enhancer with the thickness of 1-1.5 cm, then carrying out sealed fermentation on the fermentation cylinder, carrying out first fermentation grain turning after starting fermentation for 2-4 hours, when the fermented grains are turned, uncovering the seal, removing the drying part of the food and medicine dual-purpose anti-corrosion flavor enhancer on the surfaces of the fermented grains, then transferring the fermented grains in the fermentation cylinder into another aseptic fermentation cylinder, then repeating the steps of covering the food and medicine dual-purpose anti-corrosion flavor enhancer and carrying out sealed fermentation, then carrying out fermentation grain turning once every 2-4 hours, turning the fermented grains once every 3 days after two days, turning the fermented grains once every 6 days after 3 rounds, and controlling the temperature of the fermented grains in the fermentation cylinder to be 15-37 ℃ during fermentation; fermenting for 15-45 days to obtain thick soy sauce mash;

the salt-free thickening later-stage fermentation process specifically comprises the following steps: placing thick soy sauce mash obtained by solid-state salt-free early-stage fermentation in a soy sauce drying cylinder for sun-curing fermentation, wherein the temperature of the thick soy sauce mash is controlled to be below 36 ℃, turning over the cylinder for more than 2 times every day in the first 3 days, turning over the cylinder for 1 time every day after 3 days, turning over the cylinder once every 7 days after 30-45 days, and entering a salt-free after-ripening stage after 21-25 days; the tank turning is to turn and stir the thick soy sauce mash in the soy sauce drying tank into another sterile soy sauce drying tank or stir the thick soy sauce mash in the soy sauce drying tank, turn the soy sauce mash at the bottom of the tank to the surface and continue to carry out sealed fermentation;

supplementing a nutrient activating solution during the later-stage fermentation of the salt-free thick soy sauce, controlling the pH value of the thick soy sauce mash to be 5-6.5, and controlling the water content of the thick soy sauce mash to be 60-65%;

the salt-free after-ripening process specifically comprises the following steps: uniformly covering antiseptic powder on the surfaces of soy sauce grains obtained by salt-free thickening later-stage fermentation in a soy sauce drying cylinder to form an antiseptic isolation layer with the thickness of 0.5-1.5 cm, then placing the soy sauce drying cylinder in the sunlight for insolating fermentation, wherein during the insolating fermentation, red koji powder is adopted to fill cracks on the surface of the antiseptic isolation layer every day, a stable and firm protective layer is formed on the surface of the soy sauce grains after 21 days, then carrying out light-transmitting sealing on the soy sauce drying cylinder and continuing fermentation, turning over the sealed soy sauce grains once every week for the first month of sealed fermentation, turning over the sealed soy sauce grains once every 10-15 days for the second month, moving the soy sauce grains to the cylinder once for the third month and the following months until the soy sauce grains are fermented into mature salt-free soy sauce grains, wherein the turning over sealed soy sauce grains are formed by unsealing the sealed soy sauce drying cylinder and stirring the soy sauce grains in the sealed soy sauce cylinder, continuing the light-transmitting sealed fermentation, and the moving the soy sauce cylinder to dig out the soy sauce grains in one soy sauce drying cylinder and move to the other soy sauce cylinder, then continuing to transmit light, seal and ferment;

the food and medicine dual-purpose preservative flavor enhancer is obtained by adopting the following method: and (3) mixing the antiseptic aroma-enhancing traditional Chinese medicine powder, the red rice powder and the dry glutinous rice powder according to the weight ratio of 0.5-1.2: 0.8-2.5: 5-15, and performing saccharification fermentation culture for 24-48 hours to obtain:

the anticorrosive powder is obtained by adopting the following method: mixing dry glutinous rice powder, red rice powder and antiseptic aroma-enhancing traditional Chinese medicine powder according to the weight ratio of 3-6: 0.5-1: 0.3-0.6 by weight ratio;

the nutrient activating solution is obtained by adopting the following method: mixing the edible and medicinal antiseptic flavoring agent with sugar water to obtain: mixing 1-2 kg of sucrose, 0.5-1 kg of aspergillus oryzae, 1-2 kg of fresh wheat bud granules and 0.5-1 kg of dry polygonum multiflorum powder serving as raw materials with 0.2-0.5% of monascus powder accounting for the total weight of the raw materials, then preparing a mixed solution with water and the water content of 70-85%, and standing and activating for 1-2 hours under the condition of keeping the temperature of the mixed solution at 28-36 ℃ to obtain sugar water.

The preservative aroma-enhancing traditional Chinese medicine powder is prepared from the following components: mixing 30-50 g of ligusticum wallichii, 2-5 g of angelica sinensis, 3-8 g of codonopsis pilosula, 3-8 g of astragalus membranaceus, 20-35 g of fennel, 20-35 g of anise, 40-60 g of star anise, 40-60 g of rhizoma kaempferiae, 10-20 g of pepper, 20-45 g of dried orange peel, 15-30 g of cinnamon, 3-8 g of clove, 5-12 g of myrcia, 15-25 g of tsaoko amomum fruit, 5-12 g of black pepper, 30-60 g of dried ginger, 8-15 g of liquorice, 15-25 g of orange peel, 3-8 g of nutmeg, 5-12 g of perilla leaf and 5-12 g of agastache rugosus and grinding the mixture to obtain the anti-corrosion aroma-increasing traditional Chinese medicine powder; wherein, the preferred mixture ratio of the raw materials is as follows: 50g of ligusticum wallichii, 5g of angelica sinensis, 3g of codonopsis pilosula, 3g of astragalus membranaceus, 30g of fennel, 30g of anise, 50g of star anise, 50g of rhizoma kaempferiae, 15g of pepper, 30g of dried orange peel, 20g of cinnamon, 5g of clove, 10g of myrcia, 20g of tsaoko amomum fruit, 10g of black pepper, 50g of dried ginger, 10g of liquorice, 20g of orange peel, 5g of nutmeg, 10g of perilla leaf and 10g of agastache rugosus.

And 3, finally preparing the salt-free soy sauce by adopting the mature salt-free soy sauce mash obtained in the step 2, wherein the process specifically comprises the following steps: adding 80-130 kg of clear water into every 80-100 kg of mature salt-free soy sauce mash, mixing, putting into a stirring pot, boiling, sterilizing with stable fire for 30-45 minutes, wrapping with filter cloth while hot, and squeezing to obtain 80-110 kg of salt-free soy sauce;

or adding 80-100 kg of clean water and 4-8 kg of cane sugar into 80-100 kg of mature salt-free soy sauce mash according to the proportion, mixing, boiling, cooling, stirring, soaking for 16-22 hours, wrapping with filter cloth, squeezing to obtain 80-110 kg of salt-free raw juice soy sauce, transferring the salt-free raw juice soy sauce into a shallow jar with the depth of 40-90 cm, and drying in the sun in a closed sun drying shed for fermentation to obtain the salt-free original flavor soy sauce.

The production method of the salt-free soy sauce can adopt a full-automatic sterile fermentation device to carry out systematic fermentation, and intelligently control the processes of temperature, humidity, feeding, discharging and the like in the fermentation process through a machine, so that the defect that the climate and the temperature in certain areas are not suitable for soy sauce production can be overcome, and a fermentation system can be built in any place for automatic production; according to local conditions and environmental conditions, a closed indoor fermentation room or a sunshine and dew fermentation room capable of filtering air is constructed in a place with good air quality according to local conditions and conditions, corresponding full-manual or semi-automatic manual fermentation is carried out according to season changes, as optimization, in the process of fermentation by adopting the indoor fermentation room or the sunshine and dew fermentation room, according to the season changes, the method selects lunar calendar from one month to three months to culture the koji in the step 1, and when the season is just coming from winter, harmful bacteria are few, spring bloom is achieved, beneficial microorganisms such as wild aspergillus oryzae, saccharomycetes and other molds in the nature are vigorously propagated, the enzyme activity is obviously improved, the amino acid content of the soy sauce produced by the soy sauce koji in the rape bloom season is higher, the quality is better, and the taste is delicious and mellow; in the step 2, the koji is subjected to warm-stacking and moistening in the last ten days of the lunar calendar, the time for the warm-stacking and moistening is 1-2 hours, the temperature in the season is appropriate, the fermentation activity of the koji material after the warm-stacking and moistening is high, favorable conditions are created for the subsequent fermentation, the time is correspondingly adjusted when the warm-stacking and moistening is carried out in other seasons, the temperature in spring is similar to that in autumn, the time for the warm-stacking and moistening in spring is 1-2 hours, the time for the warm-stacking and moistening in summer is 1 hour, and the time for the warm-stacking and moistening in winter is 2-3 hours; solid-state salt-free early-stage fermentation is carried out from the late ten days of the lunar calendar to the late two days of the lunar calendar in the next year, salt-free thick later-stage fermentation is carried out from the late two days of the lunar calendar to the early ten days of the lunar calendar, salt-free after-ripening fermentation is carried out from the early ten days of the lunar calendar to the eighty months of the lunar calendar, particularly during the 6-month three-volt sauce drying period, the sun is favored to be like fire, the weather is dry and hot, fungi with lower temperature disappear, the bacillus thermophilus is developed for the generation, the bacillus thermophilus is rich in sugar, a zymolysis enzyme system and a tricarboxylic acid circulation system enzyme system, protein hydrolysis and starch pyrolysis can be carried out at higher temperature, the deficiency of the enzyme system at the later stage of sauce mash drying and exposing is compensated, and favorite sauce fragrance can be generated; in the step 3, salt-free soy sauce is brewed from the bottom of the eight months to the bottom of the right month in the lunar calendar, harmful bacteria in the air are few, the most suitable season is that the salt-free soy sauce is brewed from the raw soy sauce obtained by after-ripening, and finally the salt-free natural soy sauce containing rich active peptide, amino acid, vitamin and multiple physiological activities and photosynthetic bacteria is obtained; therefore, in the whole fermentation process, from the first year of severe coldness to the second year of severe coldness, the fermented grain turning and sun exposure for about 12 months ensures that the number of fungi and enzyme systems participating in the fermentation is increased from small to large, the metabolic products are from rare to rich, and the salt-free fermented sauce grains enable various nutrient substances and physiological active substances in photosynthetic bacteria through photosynthesis in the fermented grain turning and sun curing process, so that the special flavor of the salt-free sun sauce is harmonized, and the thick sauce fragrance is increased.

As optimization, the natural Chinese herbal medicine powder in the step 1 is obtained by adopting the following method: the preparation method comprises the following steps of removing impurities, cleaning, drying in the sun, removing stems, grinding into powder, drying again in the sun and sieving 2-6 kg of dry polygonum flaccidum, 150-220 g of dry mulberry leaves, 150-220 g of citrus leaves, 150-220 g of cassia twig leaves, 150-220 g of folium artemisiae argyi, 150-220 g of perilla leaves, 150-220 g of bamboo leaf cores and 80-120 g of liquorice to obtain the polygonum flaccidum; wherein, the preferred mixture ratio of the raw materials is as follows: 4kg of dry polygonum flaccidum, 200g of dry mulberry leaves, 200g of citrus leaves, 200g of cassia twig leaves, 200g of folium artemisiae argyi, 200g of perilla leaves, 200g of bamboo leaf cores and 100g of liquorice.

Preferably, the weight ratio of the seed starter in the step 1 is 0.3-0.8: 0.6-1 of mixed koji of soy sauce koji and yellow wine rhizopus koji for use in the production of the filtration brew.

In the step 2, when the environmental temperature is above 20-35 ℃, the solid-state salt-free early-stage fermentation is carried out for 15-25 days and then enters the salt-free thickening later-stage fermentation stage, when the environmental temperature is below 20 ℃, the solid-state salt-free early-stage fermentation is carried out for 35-45 days and then enters the salt-free thickening later-stage fermentation stage, and the specific fermentation time is determined according to the environment and the temperature of a fermentation place.

In the solid-state salt-free early-stage fermentation process in the step 2, firstly, the fermented grains obtained after warm-stacking and yeast moistening are divided into two parts with water contents of 38-42% and 45-55%, the first part of the fermented grains with the water contents of 38-42% is loosely stacked on the bottom layer of a sterile fermentation cylinder, then the second part of the fermented grains with the water contents of 45-55% is loosely stacked on the upper layer of the first part of the fermented grains, then, the surface of the second part of the fermented grains is covered with a food and drug dual-purpose anti-corrosion flavor enhancer, and then, the fermentation cylinder is sealed for fermentation.

And optimally, wrapping and squeezing by using 300-400-mesh filter cloth in the step 3.

As a further optimization, the steps 1 to 3 are sealed by using non-toxic plastic cloth.

Advantageous effects

(1) The invention provides a method for producing salt-free soy sauce, from the processes of starter propagation, warm starter stacking and moistening, solid-state salt-free early fermentation, salt-free thickening later fermentation, salt-free after-ripening and salt-free soy sauce brewing, salt-free soy sauce finished products are brewed by staged fermentation and accurate control of temperature and oxygen content, during the period, nutrient activating liquid, red yeast rice and traditional Chinese medicinal materials are combined to comprehensively prevent soy sauce mash from rotting and breeding sundry fungi in the fermentation process, the fragrance of the prepared salt-free soy sauce can be increased, salt or other chemical preservatives are not added in the fermentation process, the activity of protease, saccharifying enzyme and other secretion enzyme systems in the fermentation product is high, the obtained salt-free soy sauce can be supplemented with salt according to needs to become soy sauce with high amino acid content, salt or fruit and vegetable juice is added according to needs to prepare salt-free soy sauce without salt, the natural salt-free soy sauce brings good news for food therapy for preventing three highs, kidney diseases and the like, also opens up a new way for fermenting functional bean products.

(2) The invention provides a method for producing salt-free soy sauce, which uses the traditional microorganism salt-free fermentation technology and the action of modern pure fungi at different fermentation stages according to the characters of different strains, inoculates different fungi step by step and by steps, utilizes the difference of the advantages and the effects of a plurality of strains to enable the strains to mutually benefit and inhabit, enables the proportion of enzyme systems to be coordinated, enables the enzyme production capacity of the multi-strain fermentation to be greatly higher than that of a single strain, particularly the soy sauce fermentation in a closed indoor fermentation room or a sunshine exposure fermentation room, leads the overturning exposure to lead the bacteria and the enzyme systems to be more than those in the fermentation from the first year to the second year from the big coldness to the coldness, leads a plurality of nutrient substances and physiological active substances in the bacteria to be harmonized the special flavor of the salt-free soy sauce through the photosynthesis effect in the overturning exposure process, the thick sauce flavor is increased.

(3) The production method of the salt-free soy sauce provided by the invention has low fermentation temperature, adopts sealed anaerobic environment for fermentation, utilizes the respiratory heat and decomposition heat generated by various dominant anaerobic bacteria in the fermentation, can be safely carried out under the condition of external normal temperature no matter the fermentation is carried out in spring, summer, autumn and winter, and smoothly finishes the whole process of producing the salt-free soy sauce by fermentation.

(4) The production method of the salt-free soy sauce provided by the invention can be used for producing the salt-free soy sauce and also can be used for producing fermented soy sauce such as bean products, and the produced soy sauce has the same rich nutrition, mellow taste and strong fragrance.

(5) The production method of the salt-free soy sauce can be used for producing the salt-free soy sauce on various scales, and the salt-free fermented soy sauce can be successfully produced in four seasons under indoor and outdoor normal temperature conditions, wherein a ceramic jar is the best for medium and small-sized production, although the ceramic jar occupies a larger area, the heat preservation and storage performance is good, the artificial management is easy, the cleaning, the blanking, the stirring, the jar sealing, the temperature measurement, the independent recording and management, the discharging and the like are convenient, particularly, the jar opening is convenient to be tightly bound and sealed by plastic cloth, the air leakage and the water leakage can be realized, the cost is low, the soy sauce yield is high, and the quality is good; the large-scale production can use a stainless steel fermentation tank or a cement (paved with food-grade ceramic tiles) fermentation tank, the capacity is large, the material loading is large, the method is suitable for mechanical operation with pumps, pipelines and the like, the management is convenient, although the one-time investment is large, the tank can be selectively built on the ground or below the ground, the fixed operation is carried out by adopting automatic machinery, the labor is saved, the method is suitable for continuous production under various pollution-free geological and environmental conditions, and the operation is convenient, and the quality and the quantity are guaranteed.

(6) The salt-free soy sauce production method provided by the invention can fully decompose and utilize all raw materials in the fermentation process, and the produced sauce residue is less and does not pollute the environment.

Examples

The method for producing salt-free soy sauce according to the present invention will be further described with reference to the following examples.

Example 1

The embodiment provides a production method of salt-free soy sauce, which comprises the following steps:

step 1, starter propagation: in lunar calendar from one month to three months, mixing 5 parts by weight of natural Chinese herbal medicine powder and 14 parts by weight of dry malt powder, adding water accounting for 55% of the total weight of the natural Chinese herbal medicine powder, uniformly stirring, adding 72 parts by weight of steamed fried soybeans and 5 parts by weight of coarse wheat bran, uniformly stirring to obtain an inoculation precursor material, adding a starter accounting for 5% of the total weight of the inoculation precursor material at 34 ℃, uniformly stirring to complete inoculation, and finally culturing at the temperature of 21-23 ℃ and the humidity of 80% to obtain a finished starter material, wherein the temperature of the starter material before culture is controlled to be 28-30 ℃, and the temperature of the starter material during the culture period is controlled to be 31-34 ℃;

wherein, the natural Chinese herbal medicine powder is obtained by adopting the following formula: removing impurities from 4kg of dry herba polygoni hydropiperis, 200g of dry folium mori, 200g of citrus leaves, 200g of cassia twig leaves, 200g of folium artemisiae argyi, 200g of perilla leaves, 200g of bamboo leaf cores and 100g of liquorice, cleaning, drying in the sun, removing stems, grinding into powder, drying in the sun again and sieving to obtain the traditional Chinese medicine composition;

the weight ratio of the seed starter to the seed starter is 0.5: 0.8, mixing koji of soy sauce koji and yellow wine rhizopus koji for the production of the filtered wine;

the reactor temperature moistening process specifically comprises the following steps: in the late September of the lunar calendar, carrying out warm-stacking and moisturizing on the koji for 2 hours under the aseptic conditions that the temperature is 20-22 ℃ and the humidity is 46-48% to obtain koji, and controlling the temperature of the koji to be 35-36 ℃ during the period;

the solid-state salt-free early-stage fermentation process specifically comprises the following steps: dividing fermented grains obtained after warm-stacking and yeast-moistening into two parts with water contents of 39-41% and 47-50% respectively in late April of the lunar calendar to February of the lunar calendar of the next year, loosely stacking a first part of fermented grains with water contents of 38-42% on the bottom layer of a sterile fermentation cylinder, loosely stacking a second part of fermented grains with water contents of 45-55% on the upper layer of the first part of fermented grains, covering the surface of the second part of fermented grains with a dual-purpose preservative and flavor enhancer for food and medicine with the thickness of 1-1.5 cm, sealing and fermenting the fermentation cylinder, turning over the fermented grains for the first time after starting to ferment for 4 hours, uncovering and sealing during turning over the fermented grains, removing the dried part of the dual-purpose preservative and flavor enhancer for food and medicine on the surface of the fermented grains, transferring the fermented grains in the fermentation cylinder into another sterile fermentation cylinder, repeating the steps of covering and sealing the dual-purpose preservative and flavor enhancer for food and medicine, and fermenting, and turning over the fermented grains once every 3 hours, turning over the fermented grains once every 3 days after two days, and turning over the fermented grains once every 6 days after 3 rounds, wherein during fermentation, the temperature of the fermented substances in the fermentation cylinder is controlled to be 25-28 ℃; fermenting for 35 days to obtain thick soy sauce mash;

the salt-free thickening later-stage fermentation process specifically comprises the following steps: in the lunar three months of the lunar calendar, thick soy sauce mash obtained by solid-state salt-free early-stage fermentation is placed in a soy sauce drying cylinder for sun-curing fermentation, during the sun-curing fermentation, the temperature of the thick soy sauce mash is controlled to be below 36 ℃, the thick soy sauce mash is turned over for more than 2 times every day in the first 3 days, the thick soy sauce mash is turned over for 1 time every day after 3 days, the thick soy sauce mash is turned over for 2 times every day after 40 days, the thick soy sauce mash is turned over once every 7 days after 2 days, and the thick soy sauce mash enters a salt-free after-ripening stage after 21-25 days; the tank turning is to turn and stir the thick soy sauce mash in the soy sauce drying tank into another sterile soy sauce drying tank or stir the thick soy sauce mash in the soy sauce drying tank, turn the soy sauce mash at the bottom of the tank to the surface and continue to carry out sealed fermentation;

supplementing a nutrient activating solution during the later-stage fermentation of the salt-free thick soy sauce, controlling the pH value of the thick soy sauce mash to be 5.5-6.2, and controlling the water content of the thick soy sauce mash to be 62-64%;

the salt-free after-ripening process specifically comprises the following steps: in the late May of the lunar calendar, uniformly covering antiseptic powder on the surfaces of soy sauce grains obtained by salt-free thickening late-stage fermentation in a soy sauce jar to form an antiseptic isolation layer with the thickness of 0.5-1.5 cm, then placing the soy sauce jar in the sun for insolation fermentation, wherein during the insolation fermentation, red yeast powder is adopted to fill cracks on the surface of the antiseptic isolation layer every day, a stable and firm protective layer is formed on the surfaces of the soy sauce grains after 21 days, then carrying out light-transmitting sealing on the soy sauce jar and continuing fermentation, in the first month of sealed fermentation, turning over the sealed soy sauce grains once every week, turning over the sealed soy sauce grains once every 12 days in the second month, and moving the soy sauce grains to the jar once in the third month and the following months until the soy sauce grains are fermented into mature salt-free soy sauce grains, wherein the turning over sealed soy sauce grains are formed by unsealing the sealed soy sauce jar and stirring the soy sauce grains in the jar, continuing the light-transmitting sealed fermentation, the jar moving is to the soy sauce grains in the other soy sauce jar, then continuing to transmit light, seal and ferment;

the food and medicine dual-purpose preservative flavor enhancer is obtained by adopting the following method: mixing the antiseptic aroma-enhancing traditional Chinese medicine powder, the red rice powder and the dry glutinous rice powder according to the proportion of 1: 2: 10, and carrying out saccharification fermentation culture for 32 hours after mixing to obtain:

the anticorrosive powder is obtained by adopting the following method: mixing dry glutinous rice powder, red rice powder and antiseptic aroma-enhancing traditional Chinese medicine powder according to a ratio of 4: 1: 0.5 by weight ratio;

the nutrient activating solution is obtained by adopting the following method: mixing the edible and medicinal antiseptic flavoring agent with sugar water to obtain: mixing 1kg sucrose, 1kg Aspergillus oryzae, 1kg fresh wheat bud granule, and 1kg dry Polygonum criopolitanum powder as raw materials with 0.2% Monascus purpureus powder, adding water to obtain a mixture with water content of 70%, standing and activating at 35 deg.C for 2 hr to obtain sugar water.

The preservative aroma-enhancing traditional Chinese medicine powder is prepared from the following components: mixing 50g of ligusticum wallichii, 5g of angelica sinensis, 3g of codonopsis pilosula, 3g of astragalus membranaceus, 30g of fennel, 30g of anise, 50g of star anise, 50g of rhizoma kaempferiae, 15g of pepper, 30g of dried orange peel, 20g of cinnamon, 5g of clove, 10g of myrcia, 20g of tsaoko amomum fruit, 10g of black pepper, 50g of dried ginger, 10g of liquorice, 20g of orange peel, 5g of nutmeg, 10g of perilla leaf and 10g of agastache rugosus, and grinding into powder to obtain the anti-corrosive and aroma-enhancing traditional Chinese medicine powder.

And 3, preparing the salt-free soy sauce by adopting the mature salt-free soy sauce mash obtained in the step 2 at the end of lunar calendar month, wherein the process specifically comprises the following steps: adding 115kg of clear water into every 85kg of mature salt-free soy sauce mash, mixing, putting into a stirring pot, boiling, sterilizing with stable fire for 40 minutes, wrapping with 300-mesh filter cloth while hot, and squeezing to obtain 80-110 kg of salt-free original soy sauce;

wherein, the steps 1 to 3 adopt nontoxic plastic cloth for sealing.

Example 2

Step 1 and step 2 in example 2 are the same as those in example 1, except that step 3 specifically includes: and (3) preparing the salt-free soy sauce by adopting the mature salt-free soy sauce mash obtained in the step (2) at the end of lunar calendar, adding 100kg of clear water and 6kg of cane sugar into 85kg of the mature salt-free soy sauce mash according to the proportion, mixing, boiling, cooling, fully stirring and soaking for 20 hours, wrapping and squeezing by using filter cloth to obtain 80-110 kg of salt-free raw juice soy sauce, transferring the salt-free raw juice soy sauce into a shallow cylinder with the depth of 80cm, and fermenting in a closed sunlight drying shed to obtain the salt-free natural flavor soy sauce.

500ml of each of the salt-free soy sauce obtained in example 1 and example 2 was measured according to the national Standard GB18186-2000 brewed Soy sauce, and the measurement results are shown in Table 1 below:

TABLE 1 test and results

The above-mentioned test results show that the soy sauce produced by the method provided by the invention meets the relevant regulations in the national execution standard GB18186-2000 brewed soy sauce, has zero salt content, and is pure salt-free soy sauce.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The production method of the salt-free soy sauce is characterized by comprising the following steps:

the nutrient activating solution is obtained by adopting the following method: mixing the edible and medicinal antiseptic flavoring agent with sugar water to obtain: mixing 1-2 kg of sucrose, 0.5-1 kg of aspergillus oryzae, 1-2 kg of fresh wheat bud granules and 0.5-1 kg of dry polygonum multiflorum powder serving as raw materials with 0.2-0.5% of monascus powder accounting for the total weight of the raw materials, then preparing a mixed solution with water and the water content of 70-85%, and standing and activating for 1-2 hours under the condition of keeping the temperature of the mixed solution at 28-36 ℃ to obtain sugar water;

the preservative aroma-enhancing traditional Chinese medicine powder is prepared from the following components: mixing 30-50 g of ligusticum wallichii, 2-5 g of angelica sinensis, 3-8 g of codonopsis pilosula, 3-8 g of astragalus membranaceus, 20-35 g of fennel, 20-35 g of anise, 40-60 g of star anise, 40-60 g of rhizoma kaempferiae, 10-20 g of pepper, 20-45 g of dried orange peel, 15-30 g of cinnamon, 3-8 g of clove, 5-12 g of myrcia, 15-25 g of tsaoko amomum fruit, 5-12 g of black pepper, 30-60 g of dried ginger, 8-15 g of liquorice, 15-25 g of orange peel, 3-8 g of nutmeg, 5-12 g of perilla leaf and 5-12 g of agastache rugosus and grinding the mixture to obtain the anti-corrosion aroma-increasing traditional Chinese medicine powder;

and 3, finally preparing the salt-free soy sauce by adopting the mature salt-free soy sauce mash obtained in the step 2, wherein the process specifically comprises the following steps: adding 80-130 kg of clear water into every 80-100 kg of mature salt-free soy sauce mash, mixing, putting into a stirring pot, boiling, stabilizing fire for 30-45 minutes for sterilization, wrapping with filter cloth while hot, and squeezing to obtain 80-110 kg of salt-free soy sauce;

2. The method for producing a salt-free soy sauce as claimed in claim 1, wherein the step 1 comprises culturing the koji material in the lunar calendar from january to march, the step 2 comprises performing warm-stacking and wet koji in the middle and late ten days of nonary, performing solid salt-free early fermentation in the late ten days of nonary to february in the next year, performing salt-free late fermentation in the late two days to late ten days of lunar calendar, performing salt-free late fermentation in the early ten days to august in the lunar calendar, and the step 3 comprises performing salt-free intrinsic soy sauce preparation in the late eighty months to late month in the next year.

3. The method for producing salt-free soy sauce as claimed in claim 1, wherein the natural Chinese herbal powder in step 1 is obtained by the following method: the preparation method comprises the following steps of removing impurities, cleaning, drying in the sun, removing stems, grinding into powder, drying again in the sun and sieving 2-6 kg of dry polygonum flaccidum, 150-220 g of dry mulberry leaves, 150-220 g of citrus leaves, 150-220 g of cassia twig leaves, 150-220 g of folium artemisiae argyi, 150-220 g of perilla leaves, 150-220 g of bamboo leaf cores and 80-120 g of liquorice.

4. The method for producing a salt-free soy sauce according to claim 1, wherein the weight ratio of the koji in step 1 is 0.3 to 0.8: 0.6-1 of mixed koji of soy sauce koji and yellow wine rhizopus koji for use in the production of the filtration brew.

5. The method for producing salt-free soy sauce according to claim 1, wherein in the step 2, when the ambient temperature is 20 to 35 ℃, the salt-free late-stage fermentation stage is performed after the solid-state salt-free early-stage fermentation is performed for 15 to 25 days, and when the ambient temperature is below 20 ℃, the salt-free late-stage fermentation stage is performed after the solid-state salt-free early-stage fermentation stage is performed for 35 to 45 days.

6. The method for producing the salt-free soy sauce according to claim 1, wherein in the solid-state salt-free early-stage fermentation process in the step 2, the fermented grains obtained after the fermentation and the moistening are firstly divided into two parts with water contents of 38-42% and 45-55%, the first part of the fermented grains with the water content of 38-42% is loosely stacked on the bottom layer of the sterile fermentation cylinder, then the second part of the fermented grains with the water content of 45-55% is loosely stacked on the upper layer of the first part of the fermented grains, then the surface of the second part of the fermented grains is covered with a food and drug dual-purpose antiseptic and flavor enhancer, and then the fermentation cylinder is sealed for fermentation.

7. The method for producing the salt-free soy sauce as claimed in claim 1, wherein in the step 3, the oil is extracted by binding and squeezing with 300-400 mesh filter cloth.

8. The method for producing salt-free soy sauce as claimed in any one of claims 1 to 7, wherein the sealing in steps 1 to 3 is performed by using a non-toxic plastic cloth.