Novel process for preparing natural solid soy sauce

Abstract

The invention discloses a process for producing a soy sauce, comprising: burdening dephenolized cotton protein and bran with a weight ratio of 1:1, then blending and moistening with water, autoclaving, and fermenting and inoculating, stationary culturing for 24h, fermenting by using a sun bath drum, and pouring the soy sauce to mature wine and ageing. The invention effectively integrates the natural sun-brewed soy sauce and the low-salt solid soy sauce technologies, so that the technical advantages are more prominent. Not only the defects of long production period of the natural soy sauce, large labor input, low production efficiency, high production cost and unable of mass commercial production intensity are overcome, but also the weak point of bad flavor in the low-salt solid soy sauce is overcome. The advantages of resource utilization and light resource development are prominent. The process is a typical mode of circular economy, and can be widely popularized.

Description

technical field [0001] The invention relates to the field of food preparation and preservation technology of international patent classification A23L, in particular to a solid-state natural fermented soy sauce made of dephenolized cotton protein and bran and a production process thereof. Background technique [0002] Cottonseed is the seed of the cotton crop. The cotton taken from cotton bolls is called seed cotton, and the cotton fiber rolled from the seed cotton is called lint. After the lint is removed from the seed cotton, cotton seeds can be obtained. Cottonseed has a hard brown shell on the outside, and the shape and size vary from variety to variety. There is an embryo in the seed shell, which is the main part of cottonseed, also known as the seed kernel. The oil content of the seeds can reach 35-45%, the protein content is about 39%, and the gossypol content is 0.2%-2%. Ordinary cottonseed (cotton kernel) contains a toxin called gossypol, which accounts for 0.7-4....

AI Technical Summary

Problems solved by technology

[0009] As mentioned above, the high-temperature treatment in the cotton cake production process has caused a large amount of amino acid loss and excessive protein denaturation in the cotton kernel, and the mistakes in the dephenolization process of the brewery will inevitably leave dangerous opportunities for people to eat soy sauce. However, the soy sauce production process using industrialized dephenolized cotton protein as raw material is absolutely safe but has not been disclosed.

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