Production method of soy sauce

Abstract

The invention relates to a production method of soy sauce products, belonging to the field of soy sauce production. The method of key point top optimizing includes the following production steps: raw material stewing, cooling, inoculation, starter propagation, salt solution blending, fermentation, oil spraying, sterilizing, precipitation and filling to obtain the soy sauce; the raw materials are added with baked wheat which is non-transgenic product and can meet green standards, over 45% of vegetable protein and 80 parts of bran; bean pulp : bran: baked wheat is equal to 55: 33: 12; starter propagation is carried out at 32 DEG C and lasts for 38-40 hours; fermentation is carried out at 40 DEG C and lasts for 35 days; secondary fermentation is additionally carried out at 30 DEG C for 10 days and aroma yeast is added; filtering is additionally carried out; the soy sauce indexes include the indexes of amino-acid nitrogen, total nitrogen, soluble non-salt solid matter, aminium salt, total acid, aflatoxin, colon bacillus and total number of bacterial colony which meet the national standards, benzoic acid and chloro-propanediol are not allowed to be detected, and sorbic acid, lead and total arsenic are strictly controlled, the indexes of chroma and clarity are improved, and except for potassium sorbate, no additive is added. The production method, used for producing soy sauce, is scientific and can produce high-quality products.

Description

technical field [0001] The production method of the soy sauce product of the present invention relates to the technical field of condiment production; in particular, it relates to the technical field of brewed soy sauce condiment production; in particular, it relates to the technical field of production method of soy sauce product. Background technique [0002] For soy sauce products, there are brewed soy sauce, formulated soy sauce, high-grade soy sauce, medium-grade soy sauce, low-grade soy sauce, soy sauce suitable for cooking, soy sauce suitable for cold dressing, soy sauce suitable for dipping, darker soy sauce, lighter color Soy sauce, white soy sauce, thick soy sauce with heavy taste, light soy sauce with light taste, unsalted soy sauce...etc. It can be said that there are various varieties, brands, quantities and prices, so its production Methods, grades, uses, and different needs of consumers and the needs of different consumers are all different; as far as the abov...

AI Technical Summary

Problems solved by technology

[0002] For soy sauce products, there are brewed soy sauce, formulated soy sauce, high-grade soy sauce, medium-grade soy sauce, low-grade soy sauce, soy sauce suitable for cooking, soy sauce suitable for cold dressing, soy sauce suitable for dipping, darker soy sauce, lighter color Soy sauce, white soy sauce, thick soy sauce with heavy taste, light soy sauce with light taste, unsalted soy sauce...etc. It can be said that there are various varieties, brands, quantities and prices, so its production Methods, grades, uses, and different needs of consumers and the needs of different consumers are all different; as far as the above is concerned, their common deficiencies, defects and drawbacks are: no soy sauce can meet the different needs of consumers. It can also meet the needs of different consumers, can adapt to both special groups and the general population, has the required product grades and caters to popular product grades, can not only meet the special phased production supply but also continue the ordinary long-term production supply

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