Method applying membrane filtering technology to produce pure and raw sauce

Abstract

The invention provides a method for applying a membrane filtering technology to produce pure and raw sauce, belonging to the technical field of sauce seasoning production. The method includes the following steps: the fermented sauce is settled for some time and is filtered by a micro-filtration membrane after the common pre-filtering treatment is carried out on the fermented sauce, so as to obtain the finished sauce. Compared with the prior art, the method in the invention has the following characteristics: the method in the invention not only can ensure the effective sterilizing of the sauce, but also can keep the original flavor of the sauce; in addition, the method in the invention can effectively remove unnecessary proteins, prolong the shelf life of the sauce, and lead nutrient components of the sauce to lose as less as possible. Therefore, the method can overcome the disadvantages of the prior art; the operation is simple, and the recycling rate of the filtered sauce is high; moreover, the method can provide the processing conditions which are more suitable for industrial production.

Description

technical field [0001] The invention relates to a method for producing condiments, in particular to a method for producing pure raw soy sauce using microfiltration membrane technology, and to the technical field of condiment production, in particular to the technical field of soy sauce condiment production. Background technique [0002] my country has a long history of soy sauce, with a history of more than 3,000 years. It is a traditional condiment with national characteristics. [0003] The commonly used sterilization method in the brewing process of soy sauce is heating, through the thermal denaturation of protein, to achieve the purpose of killing enzymes and sterilizing bacteria. But at the same time, the color of soy sauce will be deepened, and the Maillard reaction will cause the flavor of soy sauce to lose its original umami taste to a certain extent, and increase the feeling of burning. This is the negative effect of heating on the quality of soy sauce. At the same...

AI Technical Summary

Problems solved by technology

Although this method is simple and easy to implement, it consumes a lot of energy, and the flavor of soy sauce is also affected; if the temperature is low, the sterilization is not complete, and the hygienic index of soy sauce is difficult to meet the requirements

In addition, the color of soy sauce becomes darker after sterilization, and a large number of bacterial residues remain in the product, causing the soy sauce to become turbid, which has a great impact on product quality