Fermenting method utilizing soy sauce and grains fully

Abstract

The invention discloses a fermenting method utilizing soy sauce and grains fully. The method comprises the steps of A1 preparation of raw materials, A2 charging and steaming of raw materials, A3 mixing, wherein steamed soybeans are cooled quickly and are evenly mixed with stir-fried wheat kernels, A4 inoculation and starter preparation, A5 starter propagation, A6 solid-state low-salt 'double-mildew' fermentation, A7 dilute mash fermentation, A8 soy sauce sterilization, A9 clarification and checkout and A10 fermentation of solid-state sauce paste dried dew. Except the soy sauce required by production, sauce paste is enabled to be dense to prepare enzyme liquid and perform traditional technological dried dew fermentation, so that active ingredients in the raw materials are further disintegrated, and accordingly a bean-kernel sauce finished product with heavy sauce flavor and special taste and fragrance of traditional soybean paste and sweet soybean paste is obtained and used as a basic material of the soybean paste and composite seasonings. Accordingly, the purpose of no waste residue discharge in the soy sauce production is achieved, and the purposes of energy saving, emission reduction and full utilization of the grains in food manufacturing industry are achieved finally.

Description

technical field [0001] The invention relates to the technical field of processing agricultural products and food seasonings, in particular to a method for brewing soy sauce and food with full utilization. Background technique [0002] Soy sauce is one of the indispensable bulk condiments in people's daily life. Sichuan cuisine cooking seasoning and Chongqing hot pot base are one of the necessary seasonings for Sichuan cuisine cooking with the reputation of "food in China, taste in Sichuan". The development of world culinary skills plays an extremely important role. [0003] Although soy sauce is a condiment produced as early as the Zhou Dynasty in my country, it has experienced a tortuous road from workshops to industrial production. After liberation, with the continuous improvement of people's living materials and cultural level, the demand for soy sauce is increasing, and the production technology and varieties of soy sauce are also introduced with the advancement of scie...

AI Technical Summary

Problems solved by technology

[0006] Due to the high moisture content and rich protein and carbohydrates of the undried sauce residue, microorganisms are easy to grow and reproduce, especially in high temperature seasons, if not processed in time, it will cause environmental pollution

At present, due to the lack of mature soy residue recycling technology, low-salt solid soy sauce residue is often sold to local farmers at low prices as fertilizer or feed, while the pressed sauce residue produced by the high-salt dilute state process is often due to high salt content. It cannot be directly used as feed for animals. Some manufacturers use direct landfill treatment, but it will lead to salinization of landfill soil

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