CN1522600A - Nutritious soy sauce preparation method - Google Patents
Nutritious soy sauce preparation method Download PDFInfo
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- CN1522600A CN1522600A CNA031046770A CN03104677A CN1522600A CN 1522600 A CN1522600 A CN 1522600A CN A031046770 A CNA031046770 A CN A031046770A CN 03104677 A CN03104677 A CN 03104677A CN 1522600 A CN1522600 A CN 1522600A
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Abstract
The preparation method of nutrient sauce includes the following steps: firstly, pulverizing anjd pretreating raw material, mixing the raw material with moistening water and steaming material, cooling to obtain cooked material, then uniformly stirring, placing them into koji tray to make koji block, then water-spraying and crushing koji block, adding hot water and uniformly stirring to obtain koji material, placing the koji material into sauce production machine to ferment to form soy sauce mash, and utilizing buffer to add water and oil to form fermenting osmotic liquor, showering repeatedly said fermenting osmotic liquor, at the same time filtering and adding salt water to obtain first sauce and second sauce, mixing them so as to obtain the standard raw sauce, sterilizing to obtain finished sauce, storing for 8-24 hr, at room temp. and packaging so as to obtain the invented product.
Description
Technical field
The present invention relates to a kind of production method of soy sauce, relate in particular to a kind of preparation method of nutrient soya sauce.
Background technology
Soy sauce is one of traditional flavouring of China, its be a kind of have special flavour (as become, the five tastes such as bright, bitter, peppery, acid), color and luster, fragrance and contain the baste of certain carbohydrate.Soy sauce has the fragrant and ester perfume (or spice) of unique sauce, and delicious flavour promotes appetite, and has obtained using widely in daily life.
Present existing soy sauce preparation method generally adopts natural solarization to reveal production method and low-salt solid production method, production method is revealed in first kind of natural solarization, though aromatic strongly fragrant, the delicious flavour of soy sauce sauce of preparation, but this method fermentation time cycle is long, approximately need the time about half a year, be unfavorable for large-scale production; And second kind of low-salt solid production method, each manufacturer adopts mostly at present, though this method is with short production cycle, there are many shortcomings in it, for example: because preparation method's defective causes the flavor of soy sauce produced not good enough, raw material needs all through maturation process such as boilings etc.
Summary of the invention
Main purpose of the present invention is the preparation method who is to provide a kind of nutrient soya sauce, to solve long, problem such as flavor of soy sauce is not good enough of fermentation time of the prior art cycle.
Technical scheme of the present invention is: a kind of preparation method of nutrient soya sauce, and it is to produce according to following processing step:
A, according to percentage by weight get protein raw material 60～80%, starchy material 20-40% pulverizes preliminary treatment respectively;
B, pretreated raw material is mixed profit water, the profit water time is 15-20 minute; Raw material behind the profit water and the dried wheat bran that wraps up with cloth bag steam material with food steamer simultaneously, and steaming the material time is 40-50 minute, and boil in a covered pot over a slow fire material after 20-30 minute, take the dish out of the pot and dispel the heat rapidly, are grog;
C, according to weight ratio get the 0.03-0.04% sort of quyi 20 gram, described dried wheat bran 50,000 grams with the cloth bag parcel are sprinkled in the described grog after stirring, and further stir, the koji tray of packing into begins koji and becomes knee-piece;
D, this knee-piece that makes water spray is smashed processing, and to add weight ratio be 1: 80-90%, temperature are that 60-70 ℃ hot water is stirred into bent material;
E, the song material is put into Machine for producing soy sauce ferment, form the sauce unstrained spirits, and add water logging oil by buffer, this water water temperature is 75-85 ℃, and the weight ratio of bent material and water is 1: 6-10 forms the penetrating fluid that ferments after 10-12 hour;
F, the penetrating fluid that will the ferment sprinkling that circulates is filtered simultaneously and is added salt solution, and wherein ferment penetrating fluid and concentration are that the weight ratio of 12-15% salt solution is 1: 80～100%, obtain an oil, two oil;
G, oil and two oil are mixed back formation standard raw sauces, sterilize, modulate and become the finished product soy sauce;
H, the finished product soy sauce at room temperature stored 8-24 hour after, packing gets final product.
Wherein, described protein raw material is one or more in the dregs of beans between 3-5mm, soya-bean cake, the soybean between the particle.
Described starchy material is wheat bran, wheat, crack rice, in the rice bran one or more.
And during the koji among the described step c, the temperature of bent material is 28-32 ℃.
Sterilization in the described step g more specifically is meant: the temperature of standard raw sauce is heated to 75-85 ℃, and the time is to carry out heat sterilization in 20-30 minute.
Modulation in the described step g more specifically is meant: add an amount of anticorrisive agent, flavor enhancement, thickener, fumet and caramel and carry out condiment.
The used starch material of the present invention is natural living starch material, and promptly cereal crops are pulverized directly acquisition of processing, and it has kept the natural beneficial bacterium in the starch material, nutritious, be of high nutritive value, improved the local flavor of blended soy sauce greatly, its sauce is aromatic strongly fragrant, delicious flavour, in addition, preparation method of the present invention is simple, easy operating, with low cost, with short production cycle.
The specific embodiment
The present invention is further illustrated now to cooperate specific embodiment:
The used various raw materials of present embodiment all should meet the production requirement of the industry, select dregs of beans 700Kg for use, and wheat bran 300Kg, wheat bran are the primary raw materials that forms pigment, and wherein preparation process is as follows:
One, dregs of beans and wheat bran are pulverized preliminary treatment respectively; Dregs of beans promptly takes off the ester soybean, with its pulverizing, is advisable with even thickness, and requiring particle diameter is 3-5mm, and the amount of powder below the 3mm is greater than 20%.
Two, pretreated raw material is mixed profit water, add water with food blending machine and stir, amount of water is about 50% of a raw material, and the profit water time is 15-20 minute; Concrete judge amount of water, availablely the method test such as hold;
Raw material behind the profit water and the dried wheat bran that wraps up with cloth bag steam material with food steamer simultaneously, feed spreading successively by top gas, steaming the material time is 40-50 minute, and stewing material in time took the dish out of the pot after 20-30 minute, 36-38 ℃ (non-scald on hand is advisable below 40 ℃) of heat radiation is grog rapidly.
Three, get the 0.03-0.04% sort of quyi 20 grams, described dried wheat bran 50 according to weight ratio with the cloth bag parcel, after stirring, 000 gram is sprinkled in the described grog, further stir, the koji tray of packing into, its thickness is that 3cm-4cm wants the thickness unanimity, the little cloth of koji tray upper cover one deck is placed a thermometer in deep closet (about 2 square metres) or bent cabinet, and the beginning koji becomes knee-piece.
When koji, need control temperature, humidity and ventilation, the temperature of deep closet is controlled at: 32 ℃-35 ℃ (temperature of corresponding bent material is about 28-32 ℃), koji time-division three phases:
Initial stage: the not heat production of spore growth germination period self, need outside heat supply, the time is about 11-12 hour, and humidity is about 90%;
Mid-term stage: the spore growth and breeding phase, self heat production needs to ventilate timely to turn over song, water spray, sprays 30 ℃ hot water, can not spray cold water, and humidity is about 90%;
Later stage: in the spore maturity period, needing ventilates timely turns over song, and humidity discharging is wet, and humidity is about 63%;
At this moment, the color of mycelia can be gradually changed by white, light yellow and peak green, and peak green is represented the koji success, enters fermentation step then:
Four, the knee-piece that this is made is poured in the clean container, water spray is smashed processing, and the adding weight ratio is 1: 80-90%, temperature are that 60-70 ℃ hot water is stirred into bent material, method of testing is held in how much can adopting of amount of water, flowing water not between finger when holding, bent material is moisture not to suit for adding water when not dripping.
Five, above-mentioned bent material is put into Machine for producing soy sauce and ferment, form the sauce unstrained spirits, and add water logging oil by buffer, this water water temperature is 75-85 ℃, and the weight ratio of bent material and water is 1: 6-10 forms the fermentation penetrating fluid after 10-12 hour;
When using Machine for producing soy sauce, inject the water of some earlier from water injection hole, show the position pipe by liquid and observe water level, energising-start then-accent temperature controller is between 60-65 ℃, one deck filters steel mesh (60-80 order) in the jar inner bottom part shop of Machine for producing soy sauce, after again half bent material input being finished, again remaining second half replenished a spot of water, water temperature is 60 ℃, all puts in the Machine for producing soy sauce, obturages with salt in the top, the salt amount is that (charge of corresponding Machine for producing soy sauce is 60 to 1750g-2000g, 000g), the middle thermometer of planting is when temperature reaches 60 ℃, pick up counting, and: (1), put in the time of 0-24 hour time and to drench oil institute oil of the surplus end and return and water, utilize the catalytic action that interacted of newborn yeast-like fungi and saccharomycete like this, quickening is fermented and is made progress; (2), in the time of 0-60 hour with the 5-6% (1.5-3.5) of caramel raw material with the warm water dilution, the toning effect, brown; (3), fermentation ends forms the sauce unstrained spirits in the time of 0-72 hour, salt is taken out.
The sauce unstrained spirits that ferments is begun to add water logging oil by one deck buffer (also name: branch's device, bamboo curtain splint), and unavailable water is directly towards the sauce unstrained spirits, and the water temperature that adds water is 75-85 ℃, and the weight ratio of bent material and water is 1: 6-10 forms the penetrating fluid that ferments after 10-12 hour;
Six, the penetrating fluid sprinkling that circulates of will fermenting is filtered simultaneously and is added salt solution, and wherein ferment penetrating fluid and concentration are that the weight ratio of 12-15% salt solution is 1: 80～100%, obtain an oil, two oil;
When beginning to drench oil, the speed of drenching oil can not be too fast, the limit to drench oil, limit filtration, limit with salt; For the first time drenching the oil that is hair oil, i.e. an oil, and drenching the oil that for the second time is two oil, it is basic identical with the mode of drenching oil for the first time to drench oil for the second time, twice pouring oil all can not the sauce unstrained spirits drench overdrying, drench oil so for the third time and the 4th pouring wet goods can add usefulness in next time, this is the recycled method.
Seven, oil and two oil are mixed back formation standard raw sauces, sterilize, modulate and become the finished product soy sauce;
The heat sterilization mode is adopted in sterilization, the temperature of oil is 75-85 ℃, time is 20-30 minute, and the mode of employing can be: water proof heating, Steam Heating, equipment heating, cauldron heating or electric heating pump add pine for a kind of, and it can obtain product oil by following program:
Raw sauce---heating---modulation---product oil
Wherein, described modulation specifically is meant: add an amount of anticorrisive agent, flavor enhancement, thickener, fumet and caramel and carry out condiment.The weight ratio of various compositions is as follows: anticorrisive agent comprises: have the Sodium Benzoate 0.1-0.4% of good stability, be up to 0.7%; Has strong volatile potassium sorbate 0.1-0.4%; Can be in spring and summer with 0.1%, and can use 0.2-0.4% in other seasons.Flavor enhancement adopts neon propylhomoserin sodium (monosodium glutamate) 0.1-0.3%.Thickener adopts cellulose 0.1-0.3%, and light soy sauce is the Ensure Liquid composition not.Fumet, 0.05-0.3% or summer 0.05% are omited multiple spot when making the soy sauce king, can decide according to soy sauce one oil, two oil.Caramel is 0.35-0.5%, is mainly used in the later stage toning.
According to the food control law regulation, above-mentioned condiment also can comprise: amino-acid nitrogen, one-level are 0.8/100mm, and it is 0.4 that secondary is 0.6, three grade.
Eight, the finished product soy sauce is at room temperature stored 8-24 hour after, the packing get final product.
The main effect of storing is: precipitate impurities removal, steady oily solid fragrant, the perfume (or spice) of formation oil molecule inherence.
Storage requirement: need the qualified environment of health, prevent that intersection from mixing.
But normalized barreled, packed, bottled, canned is adopted in standardization during packing, writes date of manufacture and factory site exactly.
Above implementation and graphic shown in, be one of preferred embodiment of the present invention, be not to limit to the present invention with this, therefore, all are approximate with technical scheme of the present invention, duplicate, and all should belong within the protection domain of founding purpose and applying for a patent of the present invention.
Claims (6)
1, a kind of preparation method of nutrient soya sauce is characterized in that it being that processing step according to following is produced:
A, according to percentage by weight get protein raw material 60～80%, starchy material 20-40% pulverizes preliminary treatment respectively;
B, pretreated raw material is mixed profit water, the profit water time is 15-20 minute; Raw material behind the profit water and the dried wheat bran that wraps up with cloth bag steam material with food steamer simultaneously, and steaming the material time is 40-50 minute, and boil in a covered pot over a slow fire material after 20-30 minute, take the dish out of the pot and dispel the heat rapidly, are grog;
C, according to weight ratio get the 0.03-0.04% sort of quyi 20 gram, described dried wheat bran 50,000 grams with the cloth bag parcel are sprinkled in the described grog after stirring, and further stir, the koji tray of packing into begins koji and becomes knee-piece;
D, this knee-piece that makes water spray is smashed processing, and to add weight ratio be 1: 80-90%, temperature are that 60-70 ℃ hot water is stirred into bent material;
E, the song material is put into Machine for producing soy sauce ferment, form the sauce unstrained spirits, and add water logging oil by buffer, this water water temperature is 75-85 ℃, and the weight ratio of bent material and water is 1: 6-10 forms the penetrating fluid that ferments after 10-12 hour;
F, the penetrating fluid that will the ferment sprinkling that circulates is filtered simultaneously and is added salt solution, and wherein ferment penetrating fluid and concentration are that the weight ratio of 12-15% salt solution is 1: 80～100%, obtain an oil, two oil;
G, oil and two oil are mixed back formation standard raw sauces, sterilize, modulate and become the finished product soy sauce;
H, the finished product soy sauce at room temperature stored 8-24 hour after, packing gets final product.
2, the preparation method of a kind of nutrient soya sauce as claimed in claim 1, wherein, described protein raw material is one or more in the dregs of beans between 3-5mm, soya-bean cake, the soybean between the particle.
3, the preparation method of a kind of nutrient soya sauce as claimed in claim 1, wherein, described starchy material is wheat bran, wheat, crack rice, in the rice bran one or more.
4, the preparation method of a kind of nutrient soya sauce as claimed in claim 1, wherein, during koji among the described step c, the temperature of bent material is 28-32 ℃.
5, the preparation method of a kind of nutrient soya sauce as claimed in claim 1, wherein, the sterilization in the described step g more specifically is meant:
The temperature of standard raw sauce is heated to 75-85 ℃, and the time is to carry out heat sterilization in 20-30 minute.
6, the preparation method of a kind of nutrient soya sauce as claimed in claim 1, wherein, the modulation in the described step g more specifically is meant:
Add an amount of anticorrisive agent, flavor enhancement, thickener, fumet and caramel and carry out condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031046770A CN1522600A (en) | 2003-02-19 | 2003-02-19 | Nutritious soy sauce preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031046770A CN1522600A (en) | 2003-02-19 | 2003-02-19 | Nutritious soy sauce preparation method |
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| CN1522600A true CN1522600A (en) | 2004-08-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA031046770A Pending CN1522600A (en) | 2003-02-19 | 2003-02-19 | Nutritious soy sauce preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999630A (en) * | 2010-12-27 | 2011-04-06 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
| CN104026553A (en) * | 2014-05-28 | 2014-09-10 | 王文凯 | Process for preparing soybean sauce by using solar energy terrestrial heat source |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
| CN106418434A (en) * | 2016-08-01 | 2017-02-22 | 广东美味鲜调味食品有限公司 | Preparation method for preparing soy sauce improved in clarity |
| CN107259496A (en) * | 2017-06-27 | 2017-10-20 | 孙德善 | The method of making leaven of soy sauce and the preparation method of soy sauce |
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
-
2003
- 2003-02-19 CN CNA031046770A patent/CN1522600A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999630A (en) * | 2010-12-27 | 2011-04-06 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
| CN104026553A (en) * | 2014-05-28 | 2014-09-10 | 王文凯 | Process for preparing soybean sauce by using solar energy terrestrial heat source |
| CN104026554A (en) * | 2014-06-30 | 2014-09-10 | 彭尚元 | Nutritional soy sauce and preparation method of nutritional soy sauce |
| CN106418434A (en) * | 2016-08-01 | 2017-02-22 | 广东美味鲜调味食品有限公司 | Preparation method for preparing soy sauce improved in clarity |
| CN107259496A (en) * | 2017-06-27 | 2017-10-20 | 孙德善 | The method of making leaven of soy sauce and the preparation method of soy sauce |
| CN107455726A (en) * | 2017-09-27 | 2017-12-12 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
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